Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa

Ingredients

• 1 15-ounce can cooked lentils
• 1 c walnuts, roughly chopped
• 1 Tbsp tomato paste
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 1 Tbsp smoked paprika
• 1 tsp oregano
• 1/2 tsp salt
• 8 romaine leaves, or tortillas, or tacos
• 1 c fresh pineapple, diced (for pineapple avocado salsa)
• 2 avocados, diced (for pineapple avocado salsa)
• 1/2 jalapeño, seeds removed and diced (for pineapple avocado salsa)
• 1/4 c red onion, diced (for pineapple avocado salsa)
• 1/4 c cilantro, chopped (for pineapple avocado salsa)
• 1 lime, juiced (for pineapple avocado salsa)
• 1/2 tsp salt (for pineapple avocado salsa)
• 3/4 c cashews, soaked for 4 hours (for cashew sour cream)
• 1/4 c water (for cashew sour cream)
• 1 Tbsp lemon juice (for cashew sour cream)
• 1/2 tsp apple cider vinegar (for cashew sour cream)
• 1/4 tsp salt (for cashew sour cream)