Easy Instant Pot Lentil Salad Recipe

Warm & Hearty Meets Fresh & Zesty in Under 30 Minutes

If you’re hunting for a dish that’s hearty enough to satisfy but light enough to keep things fresh, this Instant Pot Lentil Salad is your new best friend. Bursting with tender lentils, vibrant veggies, and a tangy vinaigrette, this dish is perfect as a main, side, or meal-prep superstar.

Why You’ll Love This Recipe

• Speedy: Thanks to the Instant Pot, you can have perfectly cooked lentils in under 15 minutes!
• Wholesome Ingredients: Packed with plant-based protein, fiber, and fresh veggies, it’s a nutritional powerhouse.
• Versatile: Serve it warm or chilled, as a side or a light main course—it’s the little black dress of salads.
• Meal Prep-Friendly: Stays fresh in the fridge for days, making it ideal for busy weeks.

Ingredients Breakdown

Essentials

• French Green Lentils: These hold their shape beautifully, but brown lentils work too. Avoid red lentils; they’re too mushy for salads.
• Vegetable Broth: Adds flavor to the lentils as they cook. Swap for chicken broth if preferred.
• Cherry Tomatoes: Sweet and juicy, they add the perfect burst of freshness.
• Red Onion: Thinly sliced for a mild but zesty crunch.
• Cucumber: Adds a refreshing crunch. Persian cucumbers work wonderfully!
• Fresh Herbs: I love parsley, but dill and mint are fabulous too.
• Lemon Vinaigrette: A zingy mix of lemon juice, olive oil, Dijon mustard, and honey (or maple syrup for vegan). The dressing makes the dish sing!

Pro Tips

• Rinse your lentils: This removes any excess starch and keeps the salad light and textured.
• Use fresh lemon juice: It gives the vinaigrette an unbeatable brightness compared to bottled juice.

Step-by-Step Instructions

1. Prepare the Lentils: Rinse 1 cup of lentils under cold water and drain. Add them to your Instant Pot with 2 cups of vegetable broth. Set it to “Pressure Cook” on high for 10 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure. Let the lentils cool slightly.
2. Chop the Veggies: While the lentils cook, halve the cherry tomatoes, thinly slice the red onion, and dice the cucumber.
3. Make the Vinaigrette: In a small bowl, whisk together 3 tablespoons olive oil, the juice of 1 lemon, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Season with salt and pepper to taste.
4. Combine: In a large mixing bowl, toss the cooked lentils with the chopped vegetables and fresh herbs. Drizzle the vinaigrette over the top, and gently toss until everything is well-coated.
5. Serve: Enjoy the salad warm, or chill it in the fridge for a cool, refreshing option. Either way, it’s delightful!

Chef’s Tips and Tricks

• Don’t Overcook Lentils: Overcooked lentils will turn mushy. Always use the natural release method for the best texture.
• Layer Your Dressing: Reserve a little vinaigrette to drizzle on top just before serving for that extra punch of flavor.

Recipe Variations and Serving Suggestions

• Add a Protein Boost: Top with crumbled feta, grilled chicken, or a handful of chickpeas for a heartier meal.
• Spice It Up: Add a sprinkle of red pepper flakes or smoked paprika to give your salad a warm kick.
• Serving Suggestions: Pair with grilled salmon, crusty bread, or a crisp glass of white wine for an easy yet elegant dinner.

FAQs

• Can I use canned lentils? Yes! Rinse and drain them well, but note they might be softer in texture.
• How do I store leftovers? Store in an airtight container in the fridge for up to 4 days. The flavors meld beautifully over time!
• Can I freeze this salad? While the cooked lentils can be frozen, freezing the salad as a whole isn’t recommended due to the fresh veggies and herbs.

I can’t wait for you to try this flavorful, versatile Instant Pot Lentil Salad! Whether you make it for a quick lunch or a dinner party side, you’ll love how it ticks all the boxes for ease, nutrition, and bold flavor. If you make this recipe, I’d love to see your creations—tag me with #TheKitchensAid or leave a comment below. Happy cooking!