Servings: 4
Time: 35 Minutes
Calories: 437 per serving
Ingredients:
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
Directions:
- 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!
Notes!
Leftovers:
Refrigerate the lentils in an airtight container for up to four days. Assemble tacos just before serving.
Additional Toppings:
Avocado, onions, jalapeno, cheese, sour cream, and/or your favourite taco topping.
More Flavour:
Add fresh garlic, lime juice, or other dried herbs and spices to taste. Use vegetable broth instead of water.
Serving Size:
One serving is two tacos.
No Corn Tortillas:
Use another tortilla or lettuce leaves instead.
