Mediterranean Lentil Salad, Page 127, Sides, Manual Pressure + Slow Cook
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Credit: Courtesy of 175 Best Instant Pot Recipes by Marilyn Haugen © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Mediterranean Lentil Salad, page 127, sides, manual pressure + slow cook While I like to serve this divine lentil salad as a side dish, it would definitely work as a main course for vegetarians and anyone looking for a new idea for meatless Mondays.
11⁄2 cups dried chickpeas, rinsed 375 mL 1 sprig fresh thyme 1 1 tsp chopped fresh parsley 5 mL 3 cups water 750 mL 5 tbsp virgin olive oil, divided 75 mL 1 cup dried French green (Puy) lentils, rinsed 250 mL 1 tsp herbes de Provence 5 mL 1⁄2 tsp kosher salt 2 mL 13⁄4 cupsready-to-use vegetable broth 425 mL 4 tbsp dry white wine, divided 60 mL 1 clove garlic, minced 1 1⁄2 cup chopped fresh mint 125 mL 12 oz cherry tomatoes, quartered 375 g 1⁄4 cup chopped black olives 60 mL 1⁄2 cup crumbled feta cheese 125 mL
1. In the inner pot, combine chickpeas, thyme, parsley, water and 1 tbsp (15 mL) oil, stirring well. 2. Place the pot inside the cooker housing, close and lock the lid and turn the steam release handle to Sealing. Press Manual; the indicator will read “High Pressure.” Use the button to increase the time on the display to 38 minutes. 3. When the timer beeps, press Cancel. Let stand, covered, until the float valve drops down. Turn the steam release handle to Venting and remove the lid. The chickpeas should be tender. (If more cooking is needed, cover the pot and press Sauté. Cook, stirring, for 3 to 5 minutes or until tender.) Drain and rinse chickpeas and set aside. Rinse and dry inner pot. 4. In the inner pot, combine chickpeas, lentils, herbes de Provence, salt, broth and 1 tbsp (15 mL) wine. Place the pot inside the cooker housing, close and lock the lid and turn the steam release handle to Venting. Press Slow Cook; the indicator will read “Normal.” Press Adjust twice to change the heat level to “Less.” Press to decrease the time on the display to 3:00. 5. When the timer beeps, remove the lid and check to make sure the lentils are firm-tender. (If more cooking is needed, reset the slow cooker to “More” for 15 minutes.) Press Cancel. 6. In a small bowl, whisk together garlic, mint and the remaining wine. Gradually whisk in the remaining
Martine Quibell, Publicity Manager, Robert Rose Inc. www.robertrose.ca 120 Eglinton Avenue East, Suite 800, Toronto, ON M4P 1E2 416-322-6552 x 3133 / [email protected] oil until emulsified. Drizzle over mixture in pot. Gently stir in tomatoes and olives. 7. Transfer salad to a serving dish and garnish with feta.
Makes 4 servings
Instant Pot Functions • Manual Pressure • • Slow Cook •
Tip You can substitute a 15-oz (425 mL) can of chickpeas for the dried chickpeas. You can then eliminate steps 1 to 3 and the thyme, parsley, water and 1 tbsp (15 mL) oil.
Martine Quibell, Publicity Manager, Robert Rose Inc. www.robertrose.ca 120 Eglinton Avenue East, Suite 800, Toronto, ON M4P 1E2 416-322-6552 x 3133 / [email protected]