Healthy & hearty walnut lentil lettuce wraps

Recipe adapted from Oh She Glows

Ingredients:

For the Lentil-walnut meat (makes 2.5 cups):

• 1 cup uncooked French green lentils (you will need 1 3/4 cups cooked lentils)

• 1 cup walnut pieces, toasted

• 1 1/2 teaspoons dried oregano

• 1 1/2 teaspoons ground cumin

• 1 1/2 teaspoons chili powder

• 1/2 teaspoon fine grain sea salt, or to taste

• 1 1/2 tablespoons extra virgin olive oil

• 2 tablespoons water

For the topping/wraps:

• 1-2 bell peppers, thinly sliced (I used one, but next time I will use 2 for ample leftovers)

• 1/2-1 large onion, thinly sliced (I used 1/2 onion, but next time will use 1 for ample leftovers)

• Cashew Sour Cream (see below for link)

• Diced tomatoes or salsa

• Green onion & fresh lime juice, for garnish

• lettuce wraps (large romaine, Iceburg, or Butter lettuce leaves)

• Other topping options: Sliced avocado, hot sauce, cilantro, etc.

For the cashew sour cream:

• 1 cup raw cashews, soaked

• 1/2-3/4 cup water, as needed
• 2 teaspoons fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1/4-1/2 teaspoon fine grain sea salt, to taste

Directions:

1. Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20-25 minutes until tender (cook time will vary depending on the type of lentils you use - see package). Drain off excess water.

1. Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for 10-13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.

1. Saute the pepper + onion filling: Add 1/2-1 tablespoon of oil into a large skillet or wok. Cook the onion and peppers over medium heat for about 15-20 minutes, reducing heat if necessary and stirring frequently, until translucent.

1. Prepare the taco meat: Add 1 3/4 cups cooked lentils (you'll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.

1. Prepare the rest of your vegetable toppings and wash + dry the lettuce wraps.

1. Assemble: Add a large lettuce leaf onto a plate, top with taco meat, sauteed peppers + onion, and the rest of your desired toppings.
2. For the sour cream: 
   • Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours if you have the time.
   • Drain and rinse the cashews and place in the blender.
   • Add water, lemon, vinegar, and salt. Blend on high until smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
   • Once it's super smooth, it's ready! Transfer into a small container. The cream will thicken up as it sits.

Get ready to make the delicious sour cream:

When I bit into these, I was pleasantly surprised by all the delicious flavors! For a serious meat eater however, or someone new to incorporating more veggies in their diet, you can stuff the filling in a large whole wheat tortilla instead of lettuce wraps. That way they won't get scared off by all the vegetation! However, f you are bold enough to get your veg on, try them in lettuce wraps like I did! They are delicious & hearty! The walnut meat is especially addictive, and I look forward to using it more in future recipes!