Credits
Recipe adapted from Instant Pot Tangy Lentil Salad.
Ingredients
Makes 4 servings
For the Lentils
| Amount | Ingredient |
|---|---|
| 200g | lentils, brown, dry |
| 2 cups | water |
| 2 tsp | Better than Bouillon chicken base |
| ½ tsp | thyme |
| 1 | bay leaf |
For the Salad
| Amount | Ingredient |
|---|---|
| ¼ cup | lemon juice, fresh |
| ¼ cup | onion, diced |
| ½ | jalapenño, minced |
| 1 stalk | celery, diced |
| 1 | cucumber, mini |
| 2 T | olive oil, extra virgin |
| 1 T | garlic, minced |
| ½ tsp | parsley, dried |
| ½ tsp | oregano, dried |
| ¾ tsp | salt |
| ¼ tsp | black pepper |
Process
- Add all ingredients under “For the Lentils” to instant pot:
Pressure: High
Time: 8 minutes
Release: Quick
- In a medium-sized bowl, add the rest of the ingredients, starting with the lemon, onion, and jalapeño so that they can quick pickle while assembling the rest of the salad.
- When lentils are done, discard bay leaf and add contents to salad
This can be enjoyed warm or cold.
Nutrition
Calories: 235 per serving
Notes
- You can substitute red bell pepper for the celery (as in picture)
- If having the salad cold, be sure to wait for the lentils to cool before adding them to salad greens, otherwise they will wilt
- Tahini can be added (to taste) to make it creamier and give a slight Middle Eastern flavor
- Picture shows salad on a bed of baby kale
