Instant Pot Lentil Walnut Tacos with Mango Salsa
Make this very simple lentil taco filling in the Instant Pot (or stove) and assemble delectable, beautiful, healthy plant-based tacos!
Servings 8 tacos
Ingredients
- 1 cup dry brown lentils
- 2 TBSP taco seasoning (recipe below if needed)
- 2 1/4 cups water (use 3 1/4 cups for stove method)
- 1/2 tsp salt
- 1/2 cup walnuts (or sunflower seeds for nut-free) (omit for lower fat)
Mango Salsa
- 2 large ripe mangoes, diced
- 1 red bell pepper, chopped
- 1/2 cup chopped red onion
- 1/4 cup cilantro leaves, chopped
- 1 lime, juiced
- 1/8 tsp salt
Tacos
- 8 corn or flour tortillas
- 1-2 ripe avocados or pre-made guacamole
Instructions
Instant Pot Instructions
- Combine the lentils, water, and taco seasoning into the inner pot of the Instant Pot. Set to high pressure for 8 minutes. Do a quick release (flip the valve to reslease steam) as soon as the time is up and it beeps. This prevents mushy lentils.While the lentils cook, pulse the walnuts or sunflower seeds in a food processor until they are coarse crumbs.
- Stir in the walnuts. Let stand a few minutes before serving.
Stove Top Instructions
- Combine the lentils, 3 1/4 cups water, and taco seasoning in a medium sized pot. Bring to a boil, then reduce heat to low and let simmer uncovered for 20 minutes. When they are tender, drain off any excess water. While the lentils cook, pulse the walnuts or sunflower seeds in a food processor until they are coarse crumbs. Stir in the walnuts. Let stand a few minutes before serving.
Mango Salsa
- Chop and dice everything. Stir together all the ingredients in a bowl.
To assemble tacos
- Warm the stack of tortillas in a damp towel in the microwave for about 50 seconds, until pliable. Keep covered and remove right before assembling your taco. Spread some mashed avocado or guacamole down the center of a tortilla, top with a heaping spoonful of lentil filling, then a spoonful of mango salsa. Devour!
