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    Home » Recipes » Entrees

    Lentil Taco Meat (Instant Pot Option)

    Posted: Jun 16, 2021 by Lori Modified: Jun 16, 2021 · This post contains affiliate links.

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    Simple, healthy, and flavorful lentil taco meat is a satisfying meatless addition for tacos, burritos, bowls, and so much more. Perfectly seasoned and easy to prepare in an Instant Pot or on the stovetop. Ready in no time! WFPB, oil-free and gluten-free.

    three tacos with lentils, guacamole, cheese, and tomatoes.

    We're really digging this lentil taco meat lately. Don't get me wrong, I still LOVE this Soy-Curl Taco Filling when I want something extra meaty, but it's also nice to switch things up. Lentils are an affordable, nutritious way to do that.

    If you have an Instant Pot or other pressure cooker, you'll love how easy this recipe is. It's a dump-and-start recipe, for sure.

    And preparing the lentils on the stovetop is pretty darn easy, too!

    Labeled photo of ingredients needed for the recipe.

    Ingredient Notes

    Lentils - feel free to use brown, green or black lentils for this recipe. Avoid red and yellow lentils since they will be too mushy.

    Onion - any variety you have on hand will do.

    Garlic - 2 large cloves gives the lentils great flavor without being too garlicky. Garlic powder also works if that's what you have on hand. About ¾ teaspoon is perfect.

    Jalapeño - with the seeds removed jalapeños don't add much spicy heat, but feel free to omit the pepper if you're not a fan. Or if you LOVE jalapeño, use two!

    Chili powder - this refers to the blend commonly found in grocery stores, not a specific chili pepper.

    Walnuts, optional (not pictured) - for slightly richer and more filling lentil taco meat I like to add ground walnuts, but if you avoid nuts or need a very low fat dish, feel free to omit. For a nut-free addition sunflower seeds are a great option.

    ingredients inside Instant Pot.

    How To Make It

    There are two easy ways to cook this lentil taco meat.

    In an Instant Pot:

    1. Combine all ingredients in the Instant Pot and stir. Lock on the lid, set to sealing, and cook at high pressure for 8 to 9 minutes.
    2. If including ground walnuts, pulse them in a food processor while the lentils are cooking.
    3. Quick release the pressure, and carefully 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.

    On the stovetop:

    1. Sauté the onion and jalapeño for about 5 minutes. Add the garlic and spices, and cook for another minute, stirring frequently.
    2. Add the lentils, water, and salt, and bring to boil.
    3. Reduce heat to a simmer, and cook until the lentils are tender, about 20 minutes.
    4. While the lentils cook, process walnuts into a finely ground texture (if using). Once the lentils are done, strain away excess liquid. Stir in the ground walnuts, and let stand for a few minutes before serving.
    lentils with onion, jalapeño, and taco seasoning in a sauce pan.

    Can I use pre-cooked lentils?

    Definitely! Follow the stovetop instructions, and skip the water. Add the lentils when adding the spices, and cook until the lentils are heated through.

    If the lentils are already salted be sure to reduce/omit the salt.

    Ways to Use Lentil Taco Meat

    I'm happy with a simple bowl of lentil taco meat and rice plus toppings. But of course it's great for so many other dishes, too!

    Tacos, obviously.

    Add lentil taco meat to pizzas, flatbreads, and salads.

    Spread a layer of lentils inside Oil-Free Quesadillas.

    Pile them on nachos, and use them in these Easy Baked Taquitos.

    three lentil tacos on a large baking sheet.

    I hope you enjoy this healthy lentil taco meat.
    If you give it a try be sure to comment below. Hearing from you makes my day, and your feedback helps others!

    More Mexican-Inspired Recipes:

    • Easy Baked Vegan Taquitos
    • Vegan Queso Fresco (crumble-style cheese)
    • The Best Vegan Taco Meat
    • Easy Oil-Free Vegan Queso
    close up of lentil tacos dressed with guacamole and cheese.

    Lentil Taco Meat - Oil-Free; Instant Pot Option

    Author: Lori Rasmussen, My Quiet Kitchen
    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!
    Servings: 6 servings
    4.75 from 4 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins

    Equipment

    • 6-quart instant pot
    • large saute pan
    • food processor

    Ingredients 

    • 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 tsp 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. Once 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. 
    Lentils also freeze very well. Make sure they are well-protected from air to prevent freezer-burn, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
    *Nutrition estimate includes the optional walnuts.

    Estimated Nutrition (per serving)

    Calories: 140kcalCarbohydrates: 21gProtein: 8gFat: 5gFiber: 6g

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Did you try the recipe?I LOVE hearing from you! Comment below to let us know.
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    Comments

    1. Jessica

      February 02, 2022 at 9:09 pm

      This was absolutely delicious! Made in the instant pot and added more garlic and red pepper!

      Reply
    2. Lori

      September 16, 2021 at 9:33 am

      Absolutely love this dish. Flavorful, easy and so many ways to serve it. Husband enjoyed it too!

      Reply
    3. Susan

      June 27, 2021 at 3:35 pm

      Thanks for this great recipe. I love that I can use the instantpot too!
      Would it be ok to freeze this do you think?

      Reply
      • Lori

        June 27, 2021 at 4:14 pm

        Hi Susan,
        Definitely. I find that lentils freeze very well. As with any food, just make sure they are well protected from air. They should be fine in the freezer for at least a couple of months. Glad you enjoy the recipe!

        Reply
    4. Grace

      June 17, 2021 at 10:35 am

      this looks amazing. I try and avoid nuts and seeds due to the oils. What would be a good substitute?

      thanks

      Grace

      Reply
      • Lori

        June 17, 2021 at 11:09 am

        Hi Grace,
        That ingredient is totally optional, so you can simply leave it out. Enjoy!

        Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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