These Instant Pot gluten-free vegan taco lentils are perfect for actual tacos, and they also make a great addition to vegetables in a stir-fry fashion or turned into a tortilla soup with extra vegetable broth. Try some red or green lentils to mix it up, or keep the brown lentils for an earthier taste and a meat-like appearance. The salsa can be swapped for something spicer, or turn this into an Italian-inspired meal with crushed tomatoes and some fresh basil at the end.
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1 tbs avocado oil
½ yellow onion, diced
1 small head of garlic, about 6-8 cloves, minced
1 cup dry brown lentils
1 cup mild salsa
¼ cup vegetable broth
1 tbs Spanish paprika
1 tsp spicy chili powder
Himalayan salt, to taste
Fresh black pepper, to taste
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*Receipts will come from ISIPP.
Set the Instant Pot on Sauté and add avocado oil, diced yellow onion, and garlic. Sauté until the onions are soft and the garlic is brown and aromatic.
Turn off the Instant Pot, and add in the brown lentils, salsa, and vegetable broth. Add in Spanish paprika and chili powder, stir until combined.
Close and lock the lid, and press the Rice button.
Once the Instant Pot beeps, allow it to release pressure naturally. Salt and pepper to taste. Serve warm!
This recipe is best warm in tortillas shells or on top of steamed vegetables. This recipe does well doubled, and stays well in the refrigerator for about a week.
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