These delicious and hearty lentil tacos can be made in the pressure cooker or on the stovetop, so easy to make and the warm smoky flavor is amazing!

Have you ever had lentil tacos before? You won’t even miss the meat. They taste so good and so good!

How to make lentils for tacos.

The easiest way to fill these lentil tacos is in a pressure cooker!

Using this method of cooking is much quicker and faster than cooking on the stovetop. (Although I have a suggestion for that. If you want!)

1. Mix together brown or green lentils, broth, and a simple kitchen seasoning. into the pressure cooker
2. Close the lid and valve tightly. Then cook for 12 minutes.
3. Allow the pressure to release naturally for 10 minutes before releasing the remaining pressure.
4. Stir in salsa for a fresh and delicious flavor.

For stovetop Combine the lentils, broth, and seasonings in a saucepan. Bring to a simmer. Cover. Reduce heat to medium-low. and cook for 40 to 45 minutes until the lentils are soft. Stir in the salsa.

Some bonus tips for success

I have something to say I think you should listen. (If you can identify “Mother’s voice,” you really have been called. These two sentences are often repeated. at my house I’m not sure how often the listening part happens. But it doesn’t stop me from saying what I said, I have to share it 🤣)

first one, Be sure to choose a brand of soup and salsa. (or homemade recipe) that tastes good Both will have a huge effect on the overall flavor of the lentils.

Second, Not sure what type of lentils to use? Brown or green lentils work best in this recipe. Red or yellow lentils break down a little more and may be thicker in this recipe.

Third, Make sure to season the lentil mixture with additional salt and pepper before serving if needed!

Provide feedback service

The flavorful lentils can be served in hard or soft tortillas. With your choice of taco toppings. It also goes well with taco salad.

I often eat leftover lentil mixture with eggs and a sprinkle of cheese for breakfast or lunch. Great combo!

If you’re looking for meatless meal inspiration, These lentil tacos should be at the top of your list! It’s very quick and easy to make and makes a wonderfully nutritious and delicious meal.

I promise you won’t even miss meat, however, if you’re learning to embrace a meatless diet. (Or train your family to do so 😉) These lentils can be paired with ground beef or cooked chicken for the perfect delicious treat.

one year ago: Creamy beef and tomato noodle soup
two years ago: Crazy Kale and Wild Rice Salad
three years ago: Peanut Butter Banana Bread
four years ago: Banana cream cheese coffee cake with chocolate chip streusel
five years ago: Chicken and vegetable wonton soup
six years ago: Balsamic Chicken + Vegetable Sheet Dinner {30 minute meal}
seven years ago: Yum Yum Bowl and Knockoff Cafe Yum Sauce
Eight years ago: German Pancakes {Whole Grain Option} with Butter Syrup
nine years ago: Amazing romaine salad with light poppy seed dressing.
Ten years ago: Grilled maple-glazed pork tenderloin

Instant Lentil Tacos

product: 12 Up to 15 tacos

Preparation time: 10 minute minute

Cooking time: 12 minute minute

Pressure release:: 10 minute minute

• 1 and a half bowl Dried brown or green lentils (300 g), washed and drained.
• 3 halves bowl Chicken or vegetable broth (see note)
• 2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon smoked or sweet paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon coarsely ground black pepper
• 1 bowl red or green salsa (It should be thick and chunky vs. thin and watery.)
• 12 to 15 Soft or crunchy taco shells?
• Taco toppings as desired

• In a 6-quart electric pressure cooker, combine lentils, broth, chili powder, cumin, salt, paprika, garlic powder, onion powder, and pepper.
• Close the lid and valve tightly. Then cook on high heat for 12 minutes. Allow the pressure to release naturally for 10 minutes before releasing any remaining pressure.
• Drain excess liquid if desired. Stir in salsa and season with additional salt and pepper if needed. (This is important for taste!)
• unnecessary: Lightly mash the lentils, if desired.
• The lentil mixture will thicken slightly if left/warmed in the pressure cooker.
• Serve the lentils warm in the tacos with the toppings of your choice.

Stovetop style: Bring the lentils, broth, and seasonings to a simmer in a medium saucepan. Cover. Reduce the temperature to medium heat. Then cook for 40 to 45 minutes until the lentils are soft. Stir in the salsa, seasoning with additional salt and pepper if needed. And grind the lentils if desired.
Broth: Each brand/variety of soup has a different flavor. So be sure to use a broth that you already know you like. This will affect the overall taste of the lentils.
Salsa: See note above for soup. Just like salsa Use the person you love! Use lentil varieties that are thick and chunky. This will ensure that there is not too much liquid in the lentil mixture.
Chill or freeze: Cooked lentils keep well in a covered, refrigerated container for several days. (It tastes even better!) It can also be frozen to thaw, reheat, and serve later.

Provides services: 1 Tacos (lentils only), calorie: 98kilocalories, carbohydrate: 17g, protein: 7g, fat: 0.4g, Saturated fat: 0.1g, sodium: 246M.G., fiber: 8g, sugar: 2g

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