Instant Pot® Warm Lentil Salad with Dijon Vinaigrette
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Description
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.
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
Directions
- 1. 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.
- 2. 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.
- 3. Meanwhile, whisk together olive oil, red wine vinegar, and Dijon mustard for the vinaigrette in a small bowl.
- 4. Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Remove the lid and stir in vinaigrette.
Nutrition Facts
serving: 8 servings
calories: 188.2 kcal
carbohydrates: 18 g
protein: 6.8 g
saturated fat: 1.2 g
sodium: 115.3 mg
fiber: 8.1 g
sugar: 1.5 g
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