Instant Pot Warm Lentil Salad With Dijon Vinaigrette Recipes
LENTIL SALAD WITH BALSAMIC VINAIGRETTE
Categories Salad Onion Low Fat Quick & Easy Lentil Spring Vegan Parsley Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.
- Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
- Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.
INSTANT POT® WARM LENTIL SALAD WITH DIJON VINAIGRETTE
I was looking for something different to do with lentils and came up with this warm salad. It is loaded with veggies and has a tartness to it that complements the lentils nicely.
Provided by Soup Loving Nicole
Categories Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 18 g, Fat 8.8 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 115.3 mg, Sugar 1.5 g
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- Make the dressing: Combine the shallot, vinegar, lemon juice, Dijon, 1 1/4 teaspoons salt and black pepper to taste in a bowl. Let sit 5 minutes to dissolve the salt, then whisk in the olive oil until blended.
- Put the lentils, bay leaf and thyme sprigs in a 4-6 quart pot along with 2 teaspoons salt and 6 cups water. Bring to a boil, then reduce heat to a simmer and cook 15 minutes.
- Add the carrots, celery and onion to the lentils and continue cooking 5 - 10 minutes, until the lentils are tender. They will have absorbed most, but not all of the liquid.
- Drain the lentils and transfer back to the pot or to a serving bowl. Pluck out the bay leaf and thyme sprigs and discard. Pour the dressing over and stir to coat. Add the parsley and spinach and stir through.
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