Salad Recipe — 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.

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. 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

• calories188.2
• carbohydrateContent18 g
• fatContent8.8 g
• fiberContent8.1 g
• proteinContent6.8 g
• saturatedFatContent1.2 g
• sodiumContent115.3 mg
• sugarContent1.5 g