Taco toppings of choice: shredded lettuce, tomato, jalapenos
Flour or corn tortillas, warmed
Turn the Instant Pot on and press the sauté button. Add the olive oil, onion, and sauté until onion is tender and cooked through, stirring often, about 3-4 minutes.
Add the spices and stir together. Hit cancel and add the vegetable broth, walnuts, and lentils and stir to combine.
Place the top on, move the valve to sealing and cook on high manual pressure for 15 minutes. Once the timer beeps, cover the valve with a towel and switch it to quick release to release all of the pressure.
Open lid and gently stir, seasoning with more salt and pepper as desired.
Serve lentils warm on tortillas of choice with toppings.
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, salsa, and walnuts and increase to a boil. Reduce heat to medium and cook until lentils are tender about 20-25 minutes.