Description
Incredibly flavorful and delicious, these lentil tacos couldn’t be any easier. Put all the ingredients into an Instant Pot set for 14 minutes, and you are ready for perfectly yummy taco-seasoned lentils that can be served in a variety of different dishes, keeping dinner preparation to under 20 minutes. Perfectly seasoned just right, these taco lentils are great for Taco Tuesdays, taco salads, nachos, burritos, enchiladas, quesadillas, baked potato toppers, and Taco Joes, making them an ultimate Whole Food Plant Based “endless dish options” recipe! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.
Ingredients
Taco Lentils Ingredients:
- 2 cups small brown lentils (uncooked) *
- 1 ¾ cup water
- 2 cups vegetable broth *
- 1 – 8 oz. can tomato sauce
- 3 Tablespoons tomato paste
- 1 Tablespoon organic maple syrup
Spice/Herb Ingredients:
- 1 teaspoon cumin
- 2 teaspoons smoked paprika
- 1 Tablespoon + 1 teaspoon regular chili powder
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 3 teaspoons sea salt (+/-) *
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
Taco Lentils Serving Ideas:
- Tacos
- Taco salad
- Nachos
- Burritos
- Enchiladas
- Quesadillas
- Baked Potato Topper
- Taco Joes (similar to Sloppy Joes, but with lettuce, tomatoes, salsa, and avocadoes on a WFPB compliant toasted sandwich bun)
Instructions
Instant Pot Instructions
- Place all the Taco Lentils Ingredients (except the lentils) and the Spice/Herb Ingredients into an Instant Pot, and stir well to combine everything. Make sure you blend the tomato paste into the mixture.
- Pick through and rinse the small brown lentils really well, then add to the Instant Pot.
- Set the Instant Pot manual high pressure cook for 14 minutes. When finished, allow to sit undisturbed for 4 minutes, then do a quick release.
- Carefully remove the Instant Pot lid. Add a little water if the lentils are too dry. The water will instantly blend when stirred.
- The Taco Lentils can be served in a number of different dishes. See serving ideas.
Stove top Instructions
- Place all the Taco Lentils Ingredients (except the lentils) and Spice/Herb Ingredients into a ceramic/enamel lined Dutch oven, and stir well to combine everything. Make sure you blend the tomato paste into the mixture. Increase the heat to boiling, then immediately lower to a simmer.
- Pick through and rinse the small brown lentils really well, then add to the Dutch oven.
- Simmer until the lentils are tender, approx. 40-50 minutes largely dependent upon which lentils you use.
- The Taco Lentils can be served in a number of different dishes. See serving ideas.
Notes
*Vegetable Stock: We used Low Sodium Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Small Brown Lentils (Pardina/Spanish Brown): You can substitute any type of lentil for the brown lentil (other than red); however, you may need to adjust the cooking time. We have found that the Small Brown Lentil works beautifully with this recipe as they tend to hold their shape really well.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes approximately 5 ½ cups of taco lentils. Freezes well.