10sun-dried tomatoessoaked in warm water for 10 minutes and drained
1cupcooked brown or green lentils
8large romaine leavescabbage, radicchio, and butter lettuce leaves also work well
1cupsalsa of choice
1avocadopitted and sliced
Place the walnuts and sea salt in a food processor and pulse to break the nuts down until crumbly.
Add the tomatoes, spices, and lentils to the processor. Pulse until the mixture is well incorporated. Check for Seasoning, and add additional salt, cumin, or chili as needed. Add a few tablespoons of water, if needed, to bind the mixture together.
Divide the filling into the romaine leaves. Top each with 2 tablespoons of salsa and a few avocado slices. Serve.