Prep 10m Cook 25m Additional 10m Ready In 45m
Servings 8 servings Calories 188.2

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.

Recipe 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

Cooking Directions

  1. 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. 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. 3 Meanwhile, whisk together olive oil, red wine vinegar, and Dijon mustard for the vinaigrette in a small bowl.
  4. 4 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
  • Carbohydrate 18 g
  • Fat 8.8 g
  • Fiber 8.1 g
  • Protein 6.8 g
  • Saturated Fat 1.2 g
  • Sodium 115.3 mg
  • Sugar 1.5 g

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