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Pressure Cooker Lentil Taco Bowl

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Pressure Cooker Lentil Taco Bowl

Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean, Mexican
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 200-300, Under 300, Under 350, Under 400, Under 450, Under 500
Protein: 10-20g
Fiber: 5-10g
Servings: 4 servings
Calories: 295kcal


  • 1 1/2 cups Dry Green Lentils (rinsed)
  • 3 cups Water
  • 1/2 cup Tomato Sauce (plain)
  • 1 1/2 tbsps Taco Seasoning
  • 1/2 tsp Sea Salt
  • 2 heads Romaine Hearts (finely chopped)
  • 2 Tomato (large, diced)
  • 1 Jalapeno Pepper (large, finely chopped)
  • 1/2 Yellow Onion (finely chopped)
  • 2 Lime (cut into wedges)


  • 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.
  • Meanwhile, in a small bowl combine the tomato, jalapeno, and onion.
  • When ready to serve, divide the lettuce and lentils evenly between bowls and top with the tomato-jalapeno mixture. Squeeze fresh lime juice over top and enjoy!


  • Leftovers

    Refrigerate the lentils in an airtight container for up to four days. Assemble the salad just before serving.
  • Serving Size

    One serving is approximately one cup of lentils.
  • More Flavor

    Add fresh garlic, lime juice, or other dried herbs and spices to taste. Use vegetable broth instead of water.
  • Additional Toppings

    Avocado, onions, jalapeno, cheese, sour cream, tortilla chips, or your favorite taco topping.
  • No Bowl

    Serve with tortillas or as lettuce wraps instead.


Calories: 295kcal | Carbohydrates: 56g | Protein: 20g | Fat: 1g | Cholesterol: 0mg | Sodium: 619mg | Fiber: 10g | Sugar: 5g | Vitamin A: 2260IU | Vitamin C: 26mg | Calcium: 74mg | Iron: 6mg

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