Notes

For the stove-top: Sauté the onion in olive oil until soft, then add in the spices. Cook another 1-2 minutes until fragrant. Add in vegetable broth, lentils and walnuts and increase to a boil. Reduce heat to medium and cook until lentils are tender, about 20-25 minutes.

This recipe was updated in July 2021. Previous recipe is here:

• 1 white onion, diced
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1/4 cups vegetable broth
• 1 (15 ounce) can fire-roasted diced tomatoes
• 3/4 cup chopped walnuts
• 1 cup dried brown lentils

1. Turn on Instant Pot and press the sauté button. Add the olive oil, onion, garlic clove and sauté until onion is tender and cooked through, stirring often, about 3-4 minutes.
2. Add the spices and stir together. Hit cancel then add the vegetable broth, tomatoes, walnuts and lentils and stir to combine.
3. Place the lid on and cook on high manual pressure for 15 minutes. Let pressure come down naturally for 4 minutes, then quick release. Remove the lid and stir lentils, seasoning to taste if needed.
4. Serve lentils on tortillas of choice with toppings. The lentil mixture will thicken as it cools.