Lentil Taco Lettuce Wraps with Sautéed Veggies & Lime Crema

Directions

1. Rinse the lentils and transfer them to a small saucepan. Cover with water, bring to a boil, then reduce to a simmer, cover, and cook until just tender, about 15 minutes.
2. While the lentils cook, rinse and dry all produce.
3. Seed the bell peppers, slice into thin strips, and peel, halve, then thinly slice the red onion.
4. Heat a skillet over medium. Add a drizzle of oil, then the onions and peppers with a pinch of salt and pepper; cook until softened, about 8 minutes.
5. Quarter the tomatoes and set aside.
6. Halve and pit the avocado, then cube it by scoring in the skin and scooping out with a spoon.
7. Chop cilantro leaves and set aside; finely chop walnuts and place in a bowl with minced garlic. Add oil, water, and spices, then stir in the cooked lentils until blended.
8. Juice the lime into a small bowl, whisk in vegan mayo to make a crema.
9. Separate the lettuce into individual leaves or small stacks and set out plates. Assemble by layering lentil filling, vegetables, cilantro, and crema in each lettuce wrap.