Time: 35 Minutes
Calories: 437 per serving
288 grams Dry Green Lentils (rinsed)
711 milliliters Water
123 grams Tomato Sauce (plain)
18 grams Taco Seasoning
3 grams Sea Salt
8 Corn Tortillas
1 head Romaine Hearts (finely chopped)
1 Tomato (large, diced)
260 grams Salsa
- Combine the lentils, water, tomato sauce, taco seasoning, and salt in the pot of the pressure cooker.
- Close the lid. Set to “sealing”, then press manual/pressure cooker and cook for 12 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully.
- Stir the lentils well and season with additional salt if needed.
- Assemble the tacos by spooning the lentils onto the tortillas and topping with the lettuce, tomato, and salsa. Enjoy!
Refrigerate the lentils in an airtight container for up to four days. Assemble tacos just before serving.
Avocado, onions, jalapeno, cheese, sour cream, and/or your favourite taco topping.
Add fresh garlic, lime juice, or other dried herbs and spices to taste. Use vegetable broth instead of water.
One serving is two tacos.
No Corn Tortillas:
Use another tortilla or lettuce leaves instead.