Lettuce, tomato, cheese, and sour cream, hot sauce, for serving
Instructions
In a small sauce pan, cover lentils with water. Bring to a boil and simmer for 20 minutes. Drain and rinse well.
Meanwhile, toast pecans until starting to brown and fragrant. Pulse pecans in the food processor until well chopped, but not fine.
Add cooked lentils, olive oil and seasonings to the food processor. Pulse a few more time to break up lentils and the combine spices.
Serve in taco shells with your favorite taco toppings. I layer my tacos with the lentil pecan mixture on the bottom, topped with cheese, lettuce, tomatoes, sour cream and a dash of hot sauce.
Notes
The lentil pecan mixture will keep in the fridge for about 1 week.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/lentil-pecan-tacos/