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Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa
Ingredients
  • 1 15-ounce can cooked lentils
  • 1 cup walnuts, roughly chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • 8 romaine lettuce leaves
  • subheading: Pineapple Avocado Salsa:
  • 1 cup fresh pineapple, diced
  • 2 avocados, diced
  • ½ jalapeno, seeds removed and diced
  • ¼ cup red onion, diced
  • ¼ cup cilantro, chopped
  • 1 lime, juiced
  • ½ teaspoon salt
  • subheading: Cashew Sour Cream:
  • ¾ cup cashews, soaked for 4 hours
  • ¼ cup water
  • 1 tablespoon lemon juice
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon salt
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