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 pressure.
- Pour the cooked lentils into a fine-mesh sieve and rinse with cold water to quickly cool them off. Add the lentils to the bowl with the dressing and vegetables and toss well to coat. Stir in raisins/cranberries and almonds, then chill in the fridge for 1 hour.
- Once the salad is chilled, taste and adjust the seasoning as needed. Store leftovers in an airtight container in the fridge for up to 5 days.
My notes: My son picked out this salad, and I happened to have some lentils in my pantry (who knows how long they had been in there! Lol). I wasn’t that excited about a lentil salad, but I have to say it was really good. So if you have any dried beans that have been in your pantry for quite a while, just throw them in your Instant Pot!
Adapted from The Fresh & Healthy Instant Pot Cookbook by Megan Gilmore.
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