Instant Pot Mexican Taco Lentils. V. GF

Directions

1. 1
   First begin by roasting your poblano peppers on the stovetop over a medium flame. Be very cautious when doing this with the peppers. The outer skin needs to blacken. Rotate around until the entire pepper is blackened then set aside to cool. Once cool to the touch, remove the black skin and then slice up the peppers (remove the seeds and discard).My apologies for the steamy pics.In the meantime, heat the olive oil over the saut setting and then add your onion and poblanos for about 4 minutes. Then add your garlic for another minutes, stirring often.
2. 2
   Add your spices and stir to coat your veggies. Cooking the spices is key to remove the raw flavor from them. Then add your salsa, lentils and veggie stock. Give that a good stir and then turn the Instant Pot to manual for 15 minutes. Make sure the vent is positioned to close. The machine will automatically turn on and build up pressure. Allow the pot to cook and naturally release (which takesabout 10 minutes post cooking). Once that is done, release and open the lid.
3. 3
   Serve immediately or store cooled lentils in an airtight container or freeze. Enjoy!Sunday: 11 outdoor miles
4. 4
   Monday: Strength training/core/functional moves for my knee, spin (1h 30m)Tuesday: 9.52 miles (8:52 pace) with a bit of speed work thrown in.Wednesday: 1 h of weightlifting (bis/tris/lats, abs, adduction/abduction, leg press & quads for legs)Thursday: 8.25 miles/kettle bell workout~ox Knead to Cook
5. 5
   Print Friendly