Lentil Taco Meat (Stovetop or Instant Pot)

Name: Lentil Taco Meat (Stovetop or Instant Pot)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 small onion, chopped; 1 large jalapeno, stem and seeds removed, diced; 2 cloves garlic, minced; 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon dried oregano; ½ teaspoon smoked paprika; ½ teaspoon black pepper; 1 cup dry brown lentils, sorted, rinsed and drained; 2 ¼ cups water for Instant Pot or 3 ¼ cups water for stovetop method; 1 teaspoon fine sea salt; ½ cup raw walnut halves, optional

User Reviews

4.9

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
140 kcal
Course
Main Course
Cuisine
Mexican

Lentil Taco Meat (Stovetop or Instant Pot)

Finn Russell

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Healthy, delcious, and satisfying lentil taco meat is easy to make in an Instant Pot or on the stovetop. Perfect for tacos, bowls, salads, and nachos!

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Ingredients

Servings

1 small onion, chopped
1 large jalapeno, stem and seeds removed, diced Include the seeds if you like it spicy.
2 cloves garlic, minced Or a scant ½ teaspoon garlic powder.
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon black pepper
1 cup dry brown lentils, sorted, rinsed and drained Sub green lentils, if desired.
2 ¼ cups water for Instant Pot or 3 ¼ cups water for stovetop method
1 teaspoon fine sea salt
½ cup raw walnut halves, optional Omit or sub ⅓ cup raw sunflower seeds for nut-free option.

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Instructions

Instant Pot Instructions:

Combine all ingredients EXCEPT walnuts in a 6 quart Instant Pot. Lock on the lid, set to sealing, and cook at high pressure for 8 minutes. The pot will take about 10 minutes to come to pressure.
If including the walnuts, while the lentils cook, pulse walnuts in a food processor until the texture of crumbs. Set aside.
When the Instant Pot beeps at the end of the 8 minutes, carefully quick release the pressure. Once it's safe to do so, remove the lid. Strain away any excess liquid left in the pot (there shouldn't be much). Stir in the ground walnuts. Let stand for a few minutes, and serve.

Stovetop Instructions:

Preheat a soup pot or large saute pan over medium heat. Saute the onion and jalapeño for about 5 minutes or until softened. Add the garlic and spices, and cook for about 30 seconds, stirring constantly.
Add the lentils, 3 ¼ cups water, and salt, and bring to boil. Reduce heat to a gentle simmer, and cook uncovered until tender, about 20 minutes.
If including the walnuts, while the lentils cook pulse walnuts in a food processor until the texture of crumbs. Set aside.
When the lentils are done, strain away excess liquid. Stir in the ground walnuts, and let stand for a few minutes before serving.

Notes

Serving
See post above for serving suggestions. This lentil taco meat is a versatile addition to so many dishes. Pair with your favorite toppings like lettuce, pico de gallo, salsa, vegan sour cream, vegan cheese, guacamole, creamy dressings and sauces, and cilantro.
Storage and Freezing
Store lentil taco meat in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
Lentil taco meat is freezer-friendly for up to 2 months. Thaw in the refrigerator overnight before reheating.
*Nutrition estimate includes the optional walnuts.