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Sesame Ginger Lentil Salad
Ingredients
  • 1 cup dry green lentils
  •  
  • 1 ¼ cups water
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  • ¼ cup extra-virgin olive oil 3 tablespoons raw apple cider vinegar 2 tablespoons toasted sesame oil
  •  
  • 3 tablespoons maple syrup 1-inch knob ginger, minced
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  • 1 clove garlic, minced 1 teaspoon salt ¼ head of cabbage, shredded (about 3 cups) ½ red onion, chopped
  •  
  • 2 carrots, shredded
  •  
  • 3 green onions, chopped ½ cup freshly chopped
  •  
  • cilantro
Steps
  1. 1. Pour the lentils and water into the instant pot and stir well. Secure the lid and move the steam release valve to sealing. Select Manu-al/Pressure Cook to cook at high pressure for 5 minutes. allow the pressure to naturally release for 10 minutes before removing the lid.
  2. 2. While the lentils are cooking, prepare the dressing. in a large bowl, combine the olive oil, vinegar, sesame oil, maple syrup, ginger, garlic, and salt and stir to combine. chop the cabbage, red onion, carrots, green onions, and cilantro and add them to the bowl of dressing as you work, so they can begin to marinate.
  3. 3. When the screen reads lo:10, move the steam release valve to venting to release any remaining pressure. When the floating valve drops, remove the lid. pour the cooked lentils into the bowl of veg-etables and dressing, and toss them well to coat. The vegetables will help the lentils cool down faster, but i recommend transferring the bowl to the fridge to let the salad cool completely, at least 2 hours before serving.
  4. 4. Once the salad is cool, adjust any flavors to taste and serve right away. leftovers can be stored in an airtight container in the fridge for up to 5 days.
 

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