Crunchy Lentil Salad with Shallot Vinaigrette
Recipes / September 19, 2019

Serves 6 1 1/2 cup lentils 2 cups water 1/4 cup apple cider vinegar 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons salt Freshly ground black pepper 1 tablespoon spicy brown mustard 1 tablespoon maple syrup 1 clove garlic, minced 1/4 cup minced shallots 1 English cucumber (about 2 cups, diced) 1 red bell pepper 1/2 cup parsley 3/4 cup raisins or dried cranberries 3/4 cup sliced almonds (optional) Combine the lentils and water in the Instant Pot and secure the lid, moving the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes to fully cook the lentils. While the lentils are cooking, stir together the vinegar, olive oil, salt, several grinds of pepper, the mustard, maple syrup, garlic, and shallots in a large bowl to make a dressing. Dice the cucumber and add it to the bowl of dressing to a marinate. Seed and dice the red bell pepper and add it and the parsley to the bowl of dressing to marinate. After 10 minutes have passed, move the steam release valve to Venting to let out remaining…

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