Vegan Instant Pot: Puy Lentil Salad Recipe

Vegan Instant Pot: Puy Lentil Salad Recipe - Protein-packed lentils can be enjoyed in cold dishes as well as hot ones, and the Puy variety in particular holds its shape well when cooked under pressure. This makes it a great base for salads. This recipe is French-inspired, with a Dijon mustard and herb vinaigrette and lots of crunchy vegetables. Served warm or cool, as a side dish or over greens, it’s one of my favorite ways to enjoy these quick-cooking legumes.

Serves 4 to 6
Vegan Instant Pot: Puy Lentil Salad Recipe

Ingredients for Vegan Instant Pot: Puy Lentil Salad Recipe:

Lentils
  • 1 cup French green (Puy) lentils, rinsed
  • 3½ cups water
  • ½ teaspoon fine sea salt

Vinaigrette
  • ½ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 1½ teaspoons turbinado or organic cane sugar
  • 1 small shallot, minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried herbes de Provence
  • ½ teaspoon fine sea salt, plus more as needed
  • ½ teaspoon freshly ground black pepper
  • 1 large carrot, diced
  • 2 ribs celery, diced
  • 1 red bell pepper, diced
  • ½ small red onion, diced
  • ¼ cup chopped fresh flat-leaf parsley

Directions for Vegan Instant Pot: Puy Lentil Salad Recipe:

  1. To make the lentils: In a 1½-quart stainless-steel bowl, stir together the lentils, 1½ cups of the water, and the salt. Pour the remaining 2 cups water into the Instant Pot and place a tall steam rack in the pot. Put the bowl on the steam rack. Select the Manual or Pressure Cook setting and set the cooking time for 20 minutes at high pressure.
  2. While the lentils are cooking, make the vinaigrette: In a jar with a tight-fitting lid or other leakproof container, combine the oil, lemon juice, sugar, shallot, mustard, herbes de Provence, salt, and pepper. Cover and shake vigorously. Set aside.
  3. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, remove the bowl of lentils. Drain the lentils in a colander, then return them to the bowl. While they are still warm, pour half of the vinaigrette over the lentils and stir gently. Let cool for 20 minutes.
  4. In a serving bowl, toss together the lentils, carrot, celery, bell pepper, onion, and parsley. Taste and add more vinaigrette and/or salt as needed. Serve the salad at room temperature, or cover and chill for up to 2 days before serving.

Beluga lentils are a good substitute for Puy lentils.

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