📋 Instructions

1. 1Toast the walnuts — Heat a dry skillet over medium heat and toast the walnuts for 3 to 4 minutes, until they smell nutty and darken slightly. Let them cool, then pulse in a food processor until they look like coarse crumbs, not paste.
2. 2Soften the aromatics — Warm 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook for 5 to 6 minutes until translucent and soft, then stir in the garlic and cook 30 seconds until fragrant.
3. 3Build the filling — Stir in the cumin, smoked paprika, and chili powder and cook for 30 seconds to bloom the spices. Add the lentils, pulsed walnuts, drained tomatoes, soy sauce, and 2 1/2 cups (600ml) water.
4. 4Simmer until tender — Bring to a boil, then lower to a simmer and cook uncovered for 20 to 22 minutes, until the lentils are tender and the pan looks almost dry. Taste and add salt; it should taste savory and slightly smoky.
5. 5Toss the slaw — While the filling simmers, toss the cabbage with lime juice, a pinch of salt, and half the vegan sour cream. It should look glossy and taste bright, not dry.
6. 6Heat the frying oil — Pour 2 cups (480ml) neutral oil into a deep, heavy pot and heat to 350°F (175°C) on a thermometer. A tortilla edge dipped in should sizzle immediately.
7. 7Fry the shells — Warm the tortillas, then fry three at a time for 45 to 60 seconds per side, holding each one half-open with tongs. They are done when golden brown and rigid, with bubbling edges.
8. 8Fill and serve — Spoon about 1/4 cup filling into each shell, top with slaw and a dollop of sour cream, and serve immediately with lime wedges. Listen for the crunch; that is your doneness cue.