While I am the first to say that I enjoy a great taco from time to time, I will fully admit that I found myself in a taco rut of sorts. The kids began requesting them on a weekly basis. At first, I was all in. It was the perfect way to pile on the veggies and they happily did so. After a year or so of this business, I found myself finished with tacos for a good long spell. Since then, I’ve tried to incorporate a little more variety into this family favourite. Enter lentil tacos…they are quick, tasty and family-friendly!
Instant Pot Lentil Tacos
- 1 medium onion diced
- 1 clove garlic minced
- 1 tbsp coconut oil
- 1 lb dry red lentils rinsed well
- 4 tsp cumin
- 2 tsp dried oregano
- 2 cups vegetable or chicken broth
- 2 cups salsa
- Sauté onion until soft in coconut oil. Add garlic & sauté for 1 minute. Add spices, lentils, broth & salsa. Bring to a boil and cook for about 30 minutes, or until lentils reach desired texture. Alternatively, you can cook in the Instant Pot beginning with Sauté function, followed by slow cooker function on low for 3 hours, or 5 minutes with Pressure Cooking function.
- Serve with brown rice or quinoa to make a bowl meal, or with taco shells and desired toppings: tomatoes, olives, cucumbers, lettuce, cheese, guacamole, salsa & sour cream.