Instant Pot Lentils with Tahini
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.If you have a pressure cooker, you need to make this Instant Pot lentils with tahini recipe. I use green lentils, garlic, and cumin for a hearty dish full of plant-based protein and authentic Mediterranean flavors, which comes together in just 40 minutes. My Instant Pot gets these green lentils tender in minutes, making it one of my favorite meals for a busy weeknight.
Lentil-based dishes are a staple in my kitchen, but in contrast, they usually fall under Indian cuisine, like my Instant Pot lentil cauliflower curry. This lentil and tahini recipe is a fresh take. This version really leans into the Mediterranean flavors with its warm spices and creamy tahini. If you enjoy these kinds of fresh yet comforting flavors, this recipe is for you.
I started making this Instant Pot lentils with tahini dish when my original dinner plans fell through because I didn’t have any red or yellow lentils in my pantry. Usually, I prefer lentils that cook faster with a creamier consistency, but all I had were green lentils, which I had been avoiding. I knew this was a job for my pressure cooker, and decided to take inspiration from my tahini pasta for the flavor profile of this dish. My family loved the slight texture difference of the green lentils and the fresh aromatic flavors so much that it is now a fixture in our meal rotation.
👩🏽🍳 Why I Love This Recipe
Bringing flavor, nutrition, and convenience together into a single tasty plant-based dish is one of those things I love as a working mom and a health coach. The lentils are packed with plant protein and fiber, while the tahini adds healthy fats and a divinely rich sesame flavor. To really elevate the Mediterranean influence, I add garlic, fresh tomatoes, cumin, and lemon juice.
I love any recipe that saves on dishes, and this one qualifies. I saute the aromatics in the Instant Pot to build flavor, then pressure cook the lentils until they are tender, but still retaining their shape. Stirring in the tahini and lemon juice at the end keeps the sauce smooth and prevents it from becoming too thick during the cooking process.
There was a time when my youngest refused to eat tomatoes, no matter what dish they were in. Unless it was blended and unrecognizable, it was a no-go. One of the first times I made this dish for my family, I was extremely tired and placed the bowl down in front of my kids, completely forgetting about the tomatoes. I sat down at the table, realized my mistake, and was about to offer an alternative, but was shocked to see them on their second mouthful already. Maybe that was the day the pickiness ended, or maybe the smell of the tahini and garlic was too delicious. Either way, I recommend trying it with your picky eaters.
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🥘 Ingredients
This is everything I use to make this Instant Pot lentils with tahini recipe come together:
Green lentils: I use these as they hold their shape well even after pressure cooking, giving the dish a hearty flavor.
Olive oil: This is used for sauteing my aromatics and releasing their flavors.
Aromatics: I use red onion and garlic for both the base and as a fresh topping, bringing the flavors full circle.
Carrot: Finely diced carrot softens quickly and blends into the dish, adding a natural sweetness.
Tomatoes: I use chopped fresh tomatoes for moisture and a slight acidity.
Spices: Cumin and coriander bring warmth and a Mediterranean quality to the dish.
Seasoning: I use salt, black pepper, and cayenne pepper for a balanced seasoning with a subtle heat.
Vegetable broth or water: I prefer using vegetable broth to keep all the ingredients full of flavor.
Tahini: Stirring this at the end gives the lentils a rich, creamy, nutty finish.
Lemon juice: Fresh lemon juice brightens the dish and reinvigorates the flavors.
Cilantro: I sprinkle fresh chopped cilantro before serving for a bright contrast.
🔪 How To Make
This is the exact process I follow to make these Instant Pot lentils with tahini:
Saute vegetables: First, I turn my Instant Pot to the saute setting and add my olive oil, garlic, red onion, tomatoes, cumin, and coriander, and cook for 1 minute.
Add carrots and seasoning: Then I add the carrots, salt, pepper, and cayenne, and cook for about 5 minutes until the carrots are slightly softened.
Add lentils and broth: Next, I add my rinsed lentils and vegetable broth to the instant pot and stir through. I place the lid on top, set it to seal, and cook on high pressure for 10 minutes, then do a quick release by turning the sealing valve.
Stir in tahini and lemon: Once the pressure is released, I lift the lid and stir through the tahini and lemon juice.
Serve: I spread the lentils out on a flat platter, top with the sliced red onion and cilantro, and serve.
💭 Expert Tips
My #1 Secret Tip for this Instant Pot lentils with tahini recipe is to always stir the tahini in after the lentils are done cooking. Adding it at the end keeps the texture of the tahini smooth, allowing it to coat my lentils, and prevents it from thickening up too much during the pressure cooking.
Other Tips To Keep In Mind:
- Rinse lentils: I always rinse my dried lentils thoroughly to remove any debris before cooking.
- Stick to the cooking time: Never exceed the prescribed cooking time, as the lentils may become overcooked and turn to mush, ruining the texture of the entire dish.
- Adjust liquid: If I want a looser consistency, I stir through a splash of broth before transferring to a serving platter.
📖 Variations
These are a few variations I have tried with this Instant Pot lentils with tahini recipe, which my family and friends have loved:
Spicy version: I add 1/2 teaspoon extra cayenne pepper or 1 chopped chili during the sauteing for a bit more heat. Whenever I make this version, I love serving it with some vegan tzatziki for a cooling effect.
Extra protein: For a more filling meal, I add 1 cup of cooked chickpeas into the dish just before serving. This adds a new dimension of texture as well, which pairs really well with flatbread.
Hummus swap: If I do not have tahini, I use hummus instead. This gives a similar flavor to the tahini and adds some extra protein, too. When I do this, I first taste the lentils before stirring in any additional lemon juice. My kids love the creaminess of this variation.
🍽 Serving Suggestions
These Instant Pot lentils may be a complete meal, but they pair well with so many fresh sides that I always recommend building a meal around this dish. Next time you make it, serve it with some freshly baked vegan flatbread and my vegan Greek salad. But do not stop there, round out the meal with a cup of coffee and a few sesame tahini cookies, too.
Recently, we had leftover lentils with tahini for dinner, which needed some significant bulking up if it was going to serve my entire family. I put my Instant Pot back to work and made my pressure cooker quinoa, which I mixed through the lentils with another bit of tahini and lemon juice. For a topping, I used my pineapple salsa to add a bit of sweetness and heat. It was lucky that I just happened to have a fresh batch of my healthy vegan baklava ready for dessert, too. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I store cooled lentils in an airtight container in the fridge for up to 4 days.
Freezing: I portion the lentils into a freezer-safe container and freeze for up to 3 months.
Reheating: If frozen, I thaw in the refrigerator overnight. Then I reheat gently on the stovetop with a splash of water or broth to loosen the texture.
❓Recipe FAQs
Why are my lentils mushy instead of holding their shape?
Mushy lentils usually mean the wrong type of lentil was used, or they were cooked too long. Red and yellow lentils break down almost completely when cooked under pressure and are great in dishes like soups and dal. But for this recipe, I prefer using green lentils. I also make sure not to mix older lentils with newer ones, as the older ones lose more moisture and cook at a different rate. This leads to some staying firm while others become mushy.
How do I adjust the cooking time and water ratio if I use black or brown lentils instead of Le Puy green lentils?
For black or beluga lentils and brown lentils, I keep the water ratios the same at 2 cups of liquid for every 1 cup of dried lentils. Black lentils are an excellent choice for this recipe as they hold their shape extremely well and have a rich, earthy flavor that pairs well with the tahini. Brown lentils tend to be a little softer once they are cooked and have a much milder flavor, so be sure to do a quick release immediately after cooking instead of a natural pressure release.
Can I use canned lentils instead of dried lentils in this recipe?
Yes, you absolutely can, and it can be quite convenient too. But since tinned lentils are already fully cooked, I would advise against using an Instant Pot. You can skip the pressure cooking entirely and make this recipe on the stovetop. I recommend completing the sauteing step in a pot over medium heat, then adding in the drained and rinsed canned lentils with 1/2 cup of vegetable broth, and simmering for 3-4 minutes before stirring in the tahini and lemon juice.
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🎥 Watch How to Make It
Instant Pot Lentils with Tahini
If you have a pressure cooker, you need to make this Instant Pot lentils with tahini recipe. I use green lentils, garlic, and cumin for a hearty dish full of plant-based protein and authentic Mediterranean flavors, which comes together in just 40 minutes. My Instant Pot gets these green lentils tender in minutes, making it one of my favorite meals for a busy weeknight.
Servings: 4 servings
Calories: 261kcal
Ingredients
- ½ tbsp extra virgin olive oil
- ¾ red onion – diced
- ¼ red onion – thinly sliced
- 3 medium tomatoes diced
- 4 cloves garlic
- 1½ tsp ground cumin
- 1 tsp ground coriander
- 3 carrots chopped
- ¾ tsp Salt more or less to taste
- Freshly ground black pepper to taste
- ⅛ tsp cayenne pepper
- 16 oz cooked le puy green lentils you can get them pre-cooked at Trader Joe’s
- 2 cups vegetable stock or water
- 4 tbsp tahini paste
- 2 tbsp lemon juice
- 1 tbsp fresh cilantro chopped
Instructions
- Turn your Instant Pot to the sauté function. Add the olive oil, garlic, diced red onion, tomatoes, cumin, and coriander. Cook for a minute.
- Add the carrots, salt, pepper, and cayenne. Cook until the carrots are slightly soft – about 5 minutes.
- Rinse the dried lentils. Add the dried puy lentils to the Instant Pot, and the water or vegetable stock. Place the lid on top, and set to seal. Cook on high pressure for 10 minutes. Do a quick release, by turning the sealing valve.
- Lift the lid and stir in the tahini paste, and lemon juice.
- Spread out the lentils on a flat platter and top with the sliced red onion and cilantro.
Notes
- My #1 Secret Tip for this Instant Pot lentils with tahini recipe is to always stir the tahini in after the lentils are done cooking. Adding it at the end keeps the texture of the tahini smooth, allowing it to coat my lentils, and prevents it from thickening up too much during the pressure cooking.
- Rinse lentils: I always rinse my dried lentils thoroughly to remove any debris before cooking.
- Stick to the cooking time: Never exceed the prescribed cooking time, as the lentils may become overcooked and turn to mush, ruining the texture of the entire dish.
- Adjust liquid: If I want a looser consistency, I stir through a splash of broth before transferring to a serving platter.
Nutrition
Calories: 261kcal | Carbohydrates: 32.5g | Protein: 12.8g | Fat: 10.6g | Saturated Fat: 1.5g | Sodium: 355.4mg | Fiber: 11.7g | Sugar: 2.6g
Looking forward to making this tonight. Hoping that caned diced tomatoes will work as well as fresh ones.
Canned diced tomatoes should work! You might want to drain them before adding them so they don’t make the dish too watery. Let me know how it turns out!
Such wonderful flavors to pair with the lentils, especially the addition of the tahini! I love how easily it comes together in the instant pot.
Thanks so much Tara!! 🙂
Yum! I love how fast and simple it is to make lentils in the Instant Pot.
I know right?? So easy and delicious!
I have a huge jar of lentils that I need to begin working through. I love that this recipe is for the Instant Pot, it makes it so easy!
Totally!! It’s literally a one pot meal!
These instant pot lentils were a huge huge for my family! Love the garlicky cumin flavor!
Thanks so much Emily! Glad you all liked it! 🙂
YUM! This looks so good! I’m always looking for ways to include lentils for our meals.
Thanks!
Thanks Suz!! I’m sure you will love this recipe!
Love this recipe! I’ve done it twice this week! 🙂 Super easy to do!
Woohoo! That is great to hear, thanks Tai!
Love the recipe. Are you eating the lentils with a side dish like corn chips or rice?
Hi Janine! Thanks so much! You could absolutely eat the lentils with a side of rice, or pita chips, or corn chips, or even with whole wheat tortillas. Hope that helps!