My husband requested tacos for dinner this week. I had seen a lot of recipes for lentil taco “meat” while browsing vegan recipes but I had never tried one before. He told me that the tacos were his idea but the filling decision was up to me, so I decided to go for it. I used a whole bag of dried lentils and we ended up having enough for the two of us and our toddler to have this for dinner 3 nights in a row! The first night my husband had 6 tacos, so I think they were a hit!
Here is the recipe:
Lentil Tacos in the Pressure Cooker
- 1-2 TBSP olive oil
- 1/4 yellow onion, diced
- 3 cloves garlic, minced
- 1 lb. dried lentils
- 3/4 cup salsa
- 6 cups water
- Corn or flour tortillas
- Optional toppings: sautéed veggies (we used corn, butternut squash, and white mushrooms), avocado, guacamole, more salsa or diced tomatoes, lettuce, vegan cheese and/or sour cream
- Set the Instant Pot or pressure cooker to sauté mode. Add the olive oil and when it is heated, sauté the onion and garlic until the onion is translucent.
- Turn off the pressure cooker. Stir in the lentils, salsa, and water or broth.
- Close the lid and turn the vent to sealing. Use the manual pressure cooker mode and set the timer for 15 minutes. If you are using sautéed veggies as a topping, you may want to cook them now while the lentils are cooking.
- When the 15 minutes is over, place a towel over the vent and turn to “venting” for a quick release of the pressure.
- When all of the pressure is released, open the lid and stir. If there is still some liquid, the lentils will absorb it.
- Place the lentil mixture in a tortilla of your choice, add toppings, and enjoy!