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Lentil Walnut Tacos from Choosing Raw cookbook

Heat-Free Lentil & Walnut Tacos


To me, this dish embodies flexible, high raw cuisine at its finest. Using romaine leaves as a “taco” and walnut as part of the taco “meat” are standard raw foodie tricks, but the addition of cooked lentils adds extra protein, iron, and healthy complex carbs. This is a stress-free meal, easy to whip up at a moment’s notice if you have some lentils in the freezer, and you can top it however you like!



  • Taco Filling Ingredients:
  • 1 ½ cups raw walnuts
  • ½ teaspoon sea salt (or to taste)
  • 10 sun-dried tomatoes, soaked in warm water for 10 minutes and drained
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 cup cooked brown or green lentils
  • Serving Ingredients:
  • 8 large romaine leaves (cabbage, radicchio, and butter lettuce leaves also work well)
  • 1 cup salsa of choice
  • 1 avocado, pitted and sliced


  1. Place the walnuts and sea salt in a food
  2. Processor and pulse to break the nuts down until
  3. Crumbly.
  4. Add the tomatoes, spices, and lentils to the processor.
  5. Pulse until the mixture is well incorporated. Check for
  6. Seasoning, and add additional salt, cumin, or chili
  7. As needed. Add a few tablespoons of water, if needed, to
  8. Bind the mixture together.
  9. Divide the filling into the romaine leaves. Top each with 2
  10. Tablespoons of salsa and a few avocado slices. Serve.
  • Category: Main Dish
  • Method: Easy
  • Cuisine: Vegan


  • Serving Size: 2
  • Calories: 165

Keywords: how to make meatless and vegan lentil tacos