Easy Lentil Walnut Tacos with Cabbage Lime Slaw

Ingredients

• 1 1/4 cups walnuts, toasted
• 1 tablespoon tamari or soy sauce
• 1 clove garlic, roughly chopped
• 1/2 cup roughly chopped and tightly packed oil-packed sun-dried tomatoes
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon apple cider vinegar
• 1 1/2 cups cooked brown lentils
• a few tablespoons water
• 2 cups green cabbage, thinly shredded and tightly packed
• 2 cups red cabbage, thinly shredded and tightly packed
• 2 scallions, light green and white parts only, chopped
• 1 poblano pepper, sliced in half crosswise, seeds removed, and finely diced
• 1/2 cup cilantro leaves, chopped
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• 1 small clove garlic, minced
• 2 teaspoons agave or maple syrup
• dash red pepper flakes (or to taste), optional
• 8 corn taco shells or tortillas, warmed

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