Prep: 1. Preheat oven to 300. 2. Rinse lentils in a fine mesh sieve. Add to a medium pot along with 2 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. 3. Add walnuts onto a rimmed baking sheet and toast for 10-13 minutes, watching closely, until lightly golden and fragrant. 4. Meanwhile, slice the peppers, onions, and avocado. Dice tomato. Make: 1. Add 1 tablespoon of oil into a large skillet or wok. Saute the onion and peppers over medium heat until translucent, about 10-15 minutes, stirring frequently. 2. Meanwhile, add cooked lentils and toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). 3. Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined. (if lentils have cooled rewarm in microwave) 4. Serve on romaine leaves (or tortillas) topped with tomatoes, avocado slices, and any other garnishes you enjoy.
Shut the front door these are good! Whether you're vegan or just trying to eat less meat give these a try. We also love to add shredded cheese, cilantro and hot sauce.