When I was seeking for a different way to prepare lentils, I created this warm salad. It is packed with vegetables and has a tartness that goes well with the lentils.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- ⅓ cup chopped red onion
- 8 baby carrots, sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup brown or green lentils
- ½ cup dry white wine
- ¼ teaspoon oregano
- ¼ teaspoon ground thyme
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil and let heat for 1 minute. Stir in onion, carrots, and celery. Cook for 3 minutes. Add garlic and cook for 30 seconds. Cancel Saute function.
- Mix in broth, lentils, wine, oregano, and thyme; stir to combine. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Meanwhile, whisk together olive oil, red wine vinegar, and Dijon mustard for the vinaigrette in a small bowl.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 minutes. Remove the lid and stir in vinaigrette.
Reviews
The vinegar amount overpowered the dish. I would use only 1 tablespoon.
Was easy and delicious. Whole family liked it. Perhaps add a bit more broth as we got the instant pot burn warning on the first try.