Lentil and Walnut Tacos with Turmeric Pickled Onions and Corn and Avocado Salsa - Sandra L

Turmeric pickled onions
1 sweet yellow onion, thinly sliced on a mandolin
1/2 C freshly squeezed lemon juice (about 3 lemons)
1 1/2 tsp salt
1 tsp cane sugar
1/2 tsp turmeric

Corn and avocado salsa
2 C fresh or thawed frozen corn kernels
2 avocados, pitted, peeled and diced
1 C lightly packed chopped fresh cilantro
3/4 C freshly squeezed lime juice
1/2 jalapeño pepper, seeded and diced
1/4 tsp salt

Lentil and walnut filling
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried cumin
1 tsp dried chili powder
1/2 tsp sweet paprika
2 C cooked French lentils
1 C finely chopped walnuts
1/2 C water
1 Tbsp tomato paste
1/2 tsp salt (omit if using salted canned lentils)

8 corn tortillas, bib lettuce, romaine or large collard greens

To make the pickled onions:
Add the onion, lemon juice, salt, sugar and turmeric to a one quart mason jar. Place the lid on tightly and shake. Let sit at room temperature for 30 - 60 minutes. Can be stored in the refrigerator for up to a week.

To make the salsa:
In a medium bowl add the corn, avocados, cilantro, lime juice jalapeño and salt. stir to combine.

To make the lentil and walnut filling:
In a large skillet heat the olive oil over medium heat. Add the garlic and cook, stirring often, for one minute. Add the oregano, cumin, chili powder and stir until fragrant, about 30 seconds. Add the lentils, walnuts, water, tomato paste and salt and simmer for 5 minutes.

To serve, fill tortillas with the lentil and walnut filling then top with the pickled onions and corn and avocado salsa.

Quicker serving - serve the lentil and walnut filling over shredded cabbage and store bought salsa