Warm black lentil salad

Weather: 17 minutes
Portions: 2
Ingredients:

To prepare

  • 2 tablespoons olive oil
  • 2 Italian zucchini, diced
  • Sea salt
  • Pepper
  • 1 cup of black lentils
  • 3 ½ cups of water
  • At your service
  • 1 red bell pepper
  • 2 raw purple cabbage leaves

To dress:

  • Olive oil to taste
  • Lemon to taste
  • Salt to taste
  • To decorate
  • Coriander leaves
  • Sesame seeds

Preparation:

  1. Insert the stainless steel bowl into the Instant Pot®. Press the SKIP functionality . Set the cook time to 4 MINUTES. Add the olive oil and the zucchini.
  2. Season with 1 teaspoon of salt and a pinch of pepper. When the sauté function is done, add a cup of black lentils. Stir well and add 3 ½ cups of water.
  3. Put on and lock the lid of the Instant Pot®. Ensure that the steam release valve rotated to the “Sealed” ( Sealing ). Press the PRESSURE COOK function and set the time to 17 MINUTES .
  4. Once the cooking time is over, let the steam release naturally or you can press the button to release all the air.
  5. With the help of a strainer, you can strain the lentils in case they have been left with a little water from cooking.
  6. To serve, put the black lentils with the zucchini in a bowl, add diced red peppers, finely chopped purple cabbage, coriander and season with olive oil, lemon and salt to taste.

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