Mediterranean Lentil Salad
By :Marilyn Haugen
Print Recipe
Votes: 8
Rating: 3.75
Rate this recipe!
Course Salad
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Lentils, Tomatoes, White Wine
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 3 hours slow cook
Servings
4 servings
Ingredients
  • 1 1/2 cups chickpeas dried and rinsed
  • 1 sprig thyme fresh
  • 1 teaspoon parsley fresh chopped
  • 3 cups Water
  • 5 tablespoons olive oil divided
  • 1 cup French green lentils dried, rinsed
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups vegetable broth
  • 4 tablespoons dry white wine divided
  • 1 clove garlic minced
  • 1/2 cup mint fresh and chopped
  • 12 ounces cherry tomatoes quartered
  • 1/4 cup Black Olives chopped
  • 1/2 cup feta cheese crumbled
Course Salad
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Lentils, Tomatoes, White Wine
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 3 hours slow cook
Servings
4 servings
Ingredients
  • 1 1/2 cups chickpeas dried and rinsed
  • 1 sprig thyme fresh
  • 1 teaspoon parsley fresh chopped
  • 3 cups Water
  • 5 tablespoons olive oil divided
  • 1 cup French green lentils dried, rinsed
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups vegetable broth
  • 4 tablespoons dry white wine divided
  • 1 clove garlic minced
  • 1/2 cup mint fresh and chopped
  • 12 ounces cherry tomatoes quartered
  • 1/4 cup Black Olives chopped
  • 1/2 cup feta cheese crumbled
Votes: 8
Rating: 3.75
Rate this recipe!
Instructions
  1. In the Instant Pot, combine chickpeas, thyme, parsley, water and 1 tablespoon oil, stirring well.
  2. Close and lock the lid. Turn the steam release handle to Sealing. Press Manual and increase the time to 38 minutes pressure cooking on high.
  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.
  4. 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.)
  5. Drain and rinse chickpeas and set aside. Rinse and dry inner pot.
  6. In the inner pot, combine chickpeas, lentils, herbes de Provence, salt, broth and 1 tablespoon of wine.
  7. Place the pot inside the Instant Pot, close and lock the lid and turn the steam release handle to Venting.
  8. Press Slow Cook; the indicator will read “Normal.” Adjust the heat level to “Less.” Press to decrease the time on the display to 3:00.
  9. 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.
  10. In a small bowl, whisk together garlic, mint and the remaining wine.
  11. Gradually whisk in the remaining oil until emulsified. Drizzle over mixture in pot. Gently stir in the tomatoes and olives.
  12. Transfer salad to a serving dish and garnish with feta. Enjoy!
17 replies
  1. jfrobishow
    jfrobishow says:

    Recipe calls for 50 minutes total and 45 minutes cooking. That is not accurate, there’s a 3 hours of slow cooking the lentils missing.

  2. Fubarahh
    Fubarahh says:

    I’m confused about the chick peas. Are they fresh & need to be soaked or are they from a can?
    Also I have dry lentils but do i need to soak them too?

  3. Birdcook
    Birdcook says:

    This salad is a rescue. The proportions of chickpeas and lentils is much too large for the other ingredients. The description of how to cook the lentils in the Instant pot is a disaster.

  4. LiseNY
    LiseNY says:

    Ditto to Fubarahh’s question? Instructions re canned or dry and soaked chickpeas? Lentils make sense but no idea why we would cook them 3 hours.

  5. Instant Pot
    Instant Pot says:

    Hi BirdCook,

    The lentil portion is described based on the default settings of the slow cook program. Yours may vary if you previously used the slow cook program as it will save your last results.

  6. Instant Pot
    Instant Pot says:

    Hi LiseNY,

    Beside each ingredient is a note, text is grey, that will state canned, dried or fresh. This recipe states Chick peas dried and rinsed.

  7. Kimmenapeach
    Kimmenapeach says:

    Great flavours! -1 star for inaccuracy of time stated in recipe header (luckily I read throgh in advance).
    I used 1 can of chickpeas instead of dried chickpeas and skipped the first part of the recipe altogether. Used apple cider vinegar instead of wine as i didnt have any on hand. Also added diced cucumber with the tomato. Might add some red onion next time! Cook-time for the lentils was perfect and my family loved it. Will make this again!

  8. Instant Pot
    Instant Pot says:

    Hi Kimmenapeach,

    The cook time you see at the top of the recipe is the total combined cook time.

  9. Kimmenapeach
    Kimmenapeach says:

    Instant Pot – thank you for taking the time to reply. The total cook time is listed as 50 minutes. The chickpeas cook for 43 which would only leave 7 minutes for the lentils. The recipe states the lentils cook for 3 hours (180 minutes) therefore the total cook time should be closer to 4 hours. Unless I am misinterpreting the directions…?

  10. Instant Pot
    Instant Pot says:

    Hi Kimmenapeach,

    The 3 additional hours were incorrectly stated as passive time. I have updated the cooking time to reflect the cook time of around 4 hours.

  11. Aanderson07
    Aanderson07 says:

    The cooking tome has still not been uodated since 4 months ago…hust read the reviews… guess were not having dinner tonight…

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *