Lentil Walnut Taco Meat Lettuce Wraps

ByBui Thao

You’re going to love how easy and satisfying these Lentil Walnut Taco Meat Lettuce Wraps are.

They’re hearty, full of flavor, and totally plant-based—but still hit all the cozy, savory notes you’d expect from taco night.

The lentils and walnuts bring serious texture, and the spices? Chef’s kiss.

These wraps are perfect when you want something fresh, filling, and just a little fun to eat with your hands.

What You’ll Need

  • 1 cup cooked brown lentils
  • ¾ cup raw walnuts
  • 1 tablespoon olive oil
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon dried oregano
  • Salt to taste
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon water
  • Butter or romaine lettuce leaves (8–10)
  • Optional toppings: diced tomato, diced avocado, chopped cilantro, lime wedges, sour cream
Lentil Walnut Taco Meat Lettuce Wraps

Why I Love This Recipe

This recipe is one of my go-tos when I want something fresh and satisfying but don’t feel like turning on the oven. It came together during a week when I had lentils, a bag of walnuts, and nothing planned. One pan, a bunch of pantry spices, and 20 minutes later—I had a new favorite. Now, it’s in heavy rotation.

  • It’s super filling without being heavy
  • You can prep most of it ahead
  • Easy to make with pantry staples
  • Delicious hot or cold
  • Works great for lunch, dinner, or meal prep

Makes: 4 servings
Time: 25 minutes total (10 prep, 15 cook)

Lentil Walnut Taco Meat Lettuce Wraps

Why This Recipe Works (Quick Science)

Lentils provide protein and a tender bite, while walnuts mimic the chewy texture of ground meat. Toasting the walnuts slightly boosts their nuttiness. Tomato paste brings umami, and the soy sauce adds depth and saltiness, making this meatless filling surprisingly “meaty.”

Common Mistakes

  • Not cooking down the spices – They need a minute in the pan to bloom.
  • Skipping the tomato paste – It’s tiny but mighty for flavor.
  • Over-blending the walnuts – You want texture, not walnut butter.
  • Using wet lentils – Drain them well or the filling gets mushy.

Tools Needed

  • Skillet
  • Food processor or blender
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Knife and cutting board
  • Serving plate

Substitutions and Variations

  • Use pecans instead of walnuts
  • Add black beans or mushrooms to the mix
  • Swap soy sauce with coconut aminos for soy-free
  • Add hot sauce or chipotle for a spicy kick
  • Use taco shells instead of lettuce for a more classic taco vibe

Make Ahead Tips

  • Cook the lentils ahead and store in the fridge up to 4 days
  • Pulse the walnuts and keep them ready to go
  • You can even make the whole filling in advance and reheat it

Let’s Cook

Step 1: Pulse walnuts

Add ¾ cup raw walnuts to a food processor. Pulse 5–6 times until finely chopped but not paste-like. You want them crumbly, like ground meat.

Lentil Walnut Taco Meat Lettuce Wraps

Step 2: Sauté aromatics

Heat 1 tablespoon olive oil in a skillet. Add ½ diced onion and 2 minced garlic cloves. Cook for 2–3 minutes until soft and fragrant.

Lentil Walnut Taco Meat Lettuce Wraps

Step 3: Add walnuts

Stir in the chopped walnuts. Cook for 2–3 minutes, letting them toast slightly for a deeper flavor.

Lentil Walnut Taco Meat Lettuce Wraps

Step 4: Add spices and tomato paste

Add 1 tablespoon tomato paste, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, and ¼ teaspoon oregano. Stir and let cook for 1 minute.

Lentil Walnut Taco Meat Lettuce Wraps

Step 5: Add lentils

Add 1 cup cooked brown lentils to the skillet. Stir everything together and cook for 2–3 more minutes.

Lentil Walnut Taco Meat Lettuce Wraps

Step 6: Season

Pour in 1 tablespoon soy sauce and 1 tablespoon water. Mix and cook another 1–2 minutes until everything’s combined and warmed through. Taste and add salt as needed.

Lentil Walnut Taco Meat Lettuce Wraps

Step 7: Serve

Scoop the taco “meat” into fresh lettuce leaves and top with diced tomato, diced avocado, chopped cilantro, sour cream, and lime wedges.

Lentil Walnut Taco Meat Lettuce Wraps

Leftovers and Storage

Store leftover taco meat in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave. Keep lettuce and toppings separate until serving.

What to Serve With

  • Corn on the cob
  • Chips and guac
  • Fresh fruit salad
  • Mexican-style rice
  • Iced tea or sparkling water

FAQ

Can I use canned lentils?
Yes! Just rinse and drain them well first.

Can I freeze the taco filling?
Totally. Let it cool, then freeze in a zip-top bag. Thaw and reheat on the stove.

Is this spicy?
Not really. You can adjust the chili powder or add hot sauce to dial it up.

What lettuce works best?
Butter lettuce or romaine hearts hold the filling well and taste great.

Final Thoughts

These Lentil Walnut Taco Meat Lettuce Wraps are proof that simple ingredients can come together in a seriously tasty way. They’re quick, satisfying, and easy to customize with whatever toppings you love. Try them out, and if you make it, drop a comment and let me know how it went or if you have any questions. Happy wrapping!

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