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Greek Lentil Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Greek Lentil Salad You Gonna Love in the Pressure Cooker

This Greek Lentil Salad is made with creamy feta and tossed in a delicious lemon honey dressing. It's super easy to make and infused with mouthwatering Mediterranean flavors. Make up a batch in advance for a healthy lunch or dinner throughout the week. It can be made in less than 30 minutes!
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Prep Time 15 minutes
Total Time 15 minutes
Servings 8 people
Calories 298 kcal

Ingredients
  

Salad Ingredients

  • 2 19 oz cans Lentils drained and rinsed
  • 1 Cucumber halved and sliced thin
  • 1 pint Cherry tomatoes halved
  • 1/4 medium Red onion diced
  • 1 cup Crumbled feta cheese
  • 2 cups Fresh parsley finely chopped
  • 2/3 cup Extra virgin olive oil
  • Juice of 1 lemon Lemon juice
  • 1 teaspoon Honey
  • 1 clove Garlic minced
  • 1/2 teaspoon Salt

Instructions
 

Instructions

  • Combine all of the ingredients for the salad in a large bowl.
  • Mix the ingredients for the dressing in a small bowl or jar. Pour desired amount over the salad and toss to combine (I only used half the dressing).
  • Set your pressure cooker to the sauté setting. Warm the olive oil and add garlic until fragrant but not browned.
  • Pour in the drained lentils with lemon juice, honey, and stir it all up. Close the lid and ensure the sealing ring is in place so pressure builds correctly. Cook on high pressure for 2 minutes, then quick release pressure to keep texture perfect.
  • Open the lid carefully, toss in tomatoes, cucumber, onion and parsley. Stir gently to coat all ingredients. Finish with crumbled feta and a pinch of salt and pepper. Chill for at least 30 minutes before serving.

Notes

I recommend allowing the salad to sit for at least 30 minutes to absorb all of the delicious flavours. It tends to taste better the longer it sits. If you’d prefer to cook the lentils from scratch as opposed to using canned, you’ll need about 4 cups cooked green or brown lentils before adding in with the rest of the ingredients. I only used half of the dressing on this salad. You can always use the rest on another salad; it tastes great on pasta or quinoa salad too, or save the rest for another batch of this lentil salad! It should keep well in the fridge for up to two weeks. The nutritional information is based on using all of the dressing. If you choose to use less, the nutritional facts will be different. I love serving this lentil salad with pita chips. To prepare: Brush some pita wedges with olive oil and fresh garlic or garlic powder and sprinkle with some salt and pepper. Bake at 375 degrees F for about 10 minutes or until lightly browned and crispy.