Best 2 Instant Pot Warm Lentil Salad With Dijon Vinaigrette Recipes

Indulge in a culinary journey with our warm lentil salad, a delightful symphony of flavors and textures, perfect for a wholesome meal or refreshing side dish. This vibrant salad features tender lentils, roasted sweet potatoes, crisp cucumbers, and a medley of fresh herbs, all tossed in a luscious Dijon vinaigrette. The lentils, packed with protein and fiber, provide a satisfying base, while the sweet potatoes add a touch of natural sweetness and a vibrant orange hue. The cucumbers lend a refreshing crunch, and the herbs, with their aromatic essence, elevate the salad to a new level of flavor. Experience the perfect balance of warmth and freshness in every bite, as the Dijon vinaigrette, with its tangy mustard flavor, ties all the elements together. Discover the simplicity and versatility of this warm lentil salad, a dish that can be enjoyed as a main course, a side, or even a flavorful addition to your lunchbox.

Here are our top 2 tried and tested recipes!

WARM FRENCH LENTILS

Warm French Lentils image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons plus 1/4 cup good olive oil
1 leek, white and light green parts, sliced 1/4-inch thick
2 carrots, scrubbed and 1/2-inch diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and stuck with 6 whole cloves
1 white turnip, cut in half
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

LENTIL SALAD WITH BALSAMIC VINAIGRETTE

Lentil Salad with Balsamic Vinaigrette image

Categories Salad Onion Low Fat Quick & Easy Lentil Spring Vegan Parsley Bon Appétit

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 1-inch-thick slice red onion plus 1 cup chopped red onion
3 fresh parsley sprigs plus 1/2 cup chopped fresh parsley
2 garlic cloves, minced
1 cup dried brown lentils
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
8 radicchio leaves

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.

Tips:

Choosing the right lentils: For a warm lentil salad, use lentils that hold their shape well after cooking, such as brown or green lentils.
Rinsing lentils: Before cooking, rinse lentils thoroughly in a fine-mesh sieve to remove any dirt or debris.
Cooking lentils in Instant Pot: Use a 1:2 ratio of lentils to water or broth. Cook on high pressure for 10-12 minutes, or until lentils are tender but still hold their shape.
Make-ahead lentils: Cooked lentils can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. This makes them a great meal-prep option.
Dressing: The Dijon vinaigrette dressing is a classic pairing for lentils. Use a good quality olive oil and Dijon mustard, and adjust the amount of vinegar to taste.
Vegetables: Feel free to add other vegetables to your salad, such as chopped cucumber, bell pepper, or cherry tomatoes.

Conclusion:

This warm lentil salad with Dijon vinaigrette is a delicious and healthy meal that can be enjoyed for lunch or dinner. It's packed with protein, fiber, and vitamins, and the tangy dressing adds a bright and flavorful touch. Whether you're a vegetarian or meat-eater, this salad is sure to please everyone at the table.