Mediterranean Lentil Salad
Quick, 10 minute Mediterranean Lentil Salad made in the Instant Pot is a healthy, protein-packed lunch
for pressure cooking
to cook the lentils
red bell pepper
about 1/4 of a bell pepper
about 1/8 of a red onion
Extra Virgin Olive Oil
use fresh if you have it
for flavor, optional
Pre-soak lentils overnight
When ready to cook, drain the excess water and put the soaked lentils in instant pot
Add water and salt to the lentils
Close the lid and set the option to "Pressure Cook". See note #1 below
Set the time to 6 minutes and remove the "Keep Warm" option.
While the instant pot is cooking the lentils, chop your bell peppers, onions and garlic.
Shred your red cabbage or you can put it in your food processor to finely shred them
Once the Instant pot is ready to be opened, drain the lentils and set aside
Wash your IP inner container, dry it and place it back in your Instant Pot
Set your IP to "Saute" option and add extra virgin olive oil
Add the remaining ingredients (except garnish) in the order listed above.
Mix well, turn off Instant pot and transfer lentils to serving bowl
Garnish with cilantro and parsley
Serve immediately or place it in meal prep containers
If you have manual option in your instant pot, use that option and set it to 6 minutes
Soak the lentils the night before. Even though they don't take long to cook in the Instant Pot, they are still healthier when soaked overnight
You can make a big batch of the lentils in advance and use it several times during the week.
Use veggies and herbs that you have on hand, not just what I have used in this recipe. Use seasonal veggies in it, if you have them.
I don't use any vinegar in this Mediterranean lentil salad because the feta cheese adds the tang and salty flavors to this salad.
Use fresh herbs you have on hand to garnish the salad. I had Italian parsley and cilantro on hand, so, that's what I used. If you have tarragon or basil, they would be perfect in this lentil salad
If you don't have
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