Best 4 Instant Pot Warm Lentil Salad With Dijon Vinaigrette Recipes
From behind their curtains of sunshine yellow, orange and red, lentils are the hidden nutrition powerhouses of the legume family. This recipe highlights the talents of lentils, with a nutritious, warm salad made in an Instant Pot. The result is an explosion of flavors and textures, with tender lentils, roasted vegetables, and a tangy Dijon vinaigrette that ties it all together. It's a dish that will please vegetarians and meat-eaters alike, and it's perfect for a quick and easy meal that's both healthy and satisfying.
Here are our top 4 tried and tested recipes!
INSTANT POT® WARM LENTIL SALAD WITH DIJON VINAIGRETTE
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.
Provided by Soup Loving Nicole
Categories Salad
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Meanwhile, whisk together olive oil, red wine vinegar, and Dijon mustard for the vinaigrette in a small bowl.
- 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 calories, Carbohydrate 18 g, Fat 8.8 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 115.3 mg, Sugar 1.5 g
LENTIL SALAD WITH MUSTARD VINAIGRETTE
Delicious, summer salad that is good on its own, served over mixed greens or with rice. Vary it according to your pantry/desires.
Provided by Papagayita
Categories Lentil
Time 30m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place lentils, water, veggie bouillon, onion, garlic cloves, thyme, and bay leaf in a pot and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are almost tender. Drain excess water (some is ok) & discard thyme sprig.
- Make vinaigrette by combining oil, vinegar, mustard, salt pepper, mustard seeds, and garlic powder. Taste and adjust seasonings-add red pepper flakes or parsley to taste.
- Mix diced carrots, beet, celery, raisins and vinaigrette into lentils. Add salt & pepper to taste.
- Garnish with green onions, optional fresh parsley, basil, mint, thyme or cilantro.
Nutrition Facts : Calories 288.5, Fat 5.5, SaturatedFat 0.8, Cholesterol 0.1, Sodium 188.6, Carbohydrate 42.8, Fiber 20.7, Sugar 3, Protein 17.4
LENTIL SALAD WITH BALSAMIC VINAIGRETTE
Categories Salad Onion Low Fat Quick & Easy Lentil Spring Vegan Parsley Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.
- Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
- Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.
WARM LENTIL- HAM SALAD WITH DIJON CREAM
This main-dish salad from Cooking Light can be served at room temperature or chilled. It does not call for any salt, I assume because of the ham, but I add a bit of salt anyway.
Provided by GaylaJ
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place lentils in a large saucepan and add water to 2 inches above the lentils.
- Bring to a boil, cover, reduce heat, and simmer 20 minutes, or until tender; drain well.
- Combine sour cream and next 5 ingredients (through pepper) in a large bowl.
- Add lentils, ham, celery, and onion, and toss well.
Nutrition Facts : Calories 356.5, Fat 12.4, SaturatedFat 5.3, Cholesterol 54.2, Sodium 146.3, Carbohydrate 34.8, Fiber 15.7, Sugar 3.2, Protein 26.3
Tips:
- For the best flavor, use a variety of lentils. Green, brown, and red lentils all have different flavors and textures, so they will add depth and complexity to the salad.
- Be sure to rinse the lentils thoroughly before cooking. This will help to remove any dirt or debris.
- If you don't have an instant pot, you can also cook the lentils in a saucepan on the stovetop. Just simmer them for about 20-25 minutes, or until they are tender.
- To make the Dijon vinaigrette, simply whisk together Dijon mustard, olive oil, vinegar, salt, and pepper. You can also add a little bit of honey or maple syrup if you like.
- Once the lentils are cooked, let them cool slightly before adding them to the salad. This will help to prevent the salad from becoming too warm.
- To assemble the salad, simply combine the lentils, vegetables, and dressing in a large bowl. Toss to coat.
- Serve the salad immediately, or chill it for later.
Conclusion:
This instant pot warm lentil salad with Dijon vinaigrette is a delicious and healthy dish that is perfect for lunch or dinner. It's easy to make and can be customized to your liking. So next time you're looking for a quick and easy meal, give this recipe a try!
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