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

1. Add all ingredients under “For the Lentils” to instant pot:

Pressure: High
Time: 8 minutes
Release: Quick

2. 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.
3. 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