Lentil Salad (Masoor Dal Salad)

Ingredients

• 1 cup uncooked lentils ((either brown, green, French green lentils))
• 1 long English cucumber (diced)
• 1/2 cup red bell pepper (diced)
• 1/2 cup onion (finely diced)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup fresh mint leaves (chopped)
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 2 garlic cloves (minced)
• 1 teaspoon dijon mustard
• 1 teaspoon maple syrup ((or honey), optional)
• salt and black pepper (to taste)

Instructions

1. 1

   --- Cook the Lentils ---

2. 2

   Instant Pot Pressure Cooker:Combine 1 cup of brown lentils with 1 ¾ cups of water (or vegetable broth), bay leaf, and salt in the instant pot insert.Pressure Cook on High for 6 minutes and allow the pressure to release naturally for 5 minutes, then release any remaining pressure before removing the lid for al dente lentils.On Stovetop Pot:Rinse the lentils 2-3 times under running water to remove any debris or dirt.In a large pot, combine 1 cup of lentils and 3 cups of water (or veggie broth) along with bay leaf and a pinch of salt. Bring it to a rolling boil on medium-high heat.Then cover with a lid, reduce the heat to medium-low, and simmer for 15-20 minutes or until lentils are tender.Drain any excess liquid and remove the bay leaf. Fluff with a fork and set aside.

3. 3

   --- Prepare The Dressing ---

4. 4

   In a small jar, combine all dressing ingredients (olive oil, lime juice, minced garlic, dijon mustard, salt, and black pepper). Whisk to combine.

5. 5

   --- Assemble The Salad ---

6. 6

   In a large mixing bowl, place all the salad ingredients.

7. 7

   Drizzle the dressing over the salad ingredients.

8. 8

   Toss well to combine. Garnish with extra herbs, if desired.Serve immediately or cover and refrigerate for at least 1 hour before serving.