Vegan Tacos with Pomegranate Salsa
1 tablespoonvegetable oil
3⁄4 cupsminced white or yellow onion
2 clovesGarlic (minced)
2 cupscooked green lentils (store bought or home cooked)
1 teaspoonGround Cumin
1 teaspoonSea Salt
1 teaspoondried chili ancho (or taco seasoning)
3⁄4 cupsCoarsely Chopped Walnuts
1⁄2 cupchopped red onion
3⁄4 cupsfresh chopped cilantro
1serrano pepper (seeded and chopped)
1 cuppomegranate seeds
1⁄2Avocado (pitted, peeled, and diced)
1 tablespoonOlive Oil
2 tablespoonsLemon juice (or sub lime juice)
*You will also need corn tortillas to serve the tacos.
- Heat a skillet over medium heat, add the oil and onion. Saute for five minutes or until fragrant. Add the garlic and cook for three more minutes. Add the lentils, cumin, salt, dried chile ancho or taco seasoning and leave for five more minutes, add the walnuts and turn off the heat.
- For the salsa, in a big bowl mix carefully all the ingredients but the avocado. Try for seasoning and adjust if necessary. Add the avocado and mix very carefully.
- To assemble the tacos, heat the corn tortillas and add a large spoonful of the lentil/walnut filling. Top with a tablespoon of pomegranate salsa.
Yields 6 Servings