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Greek black lentil salad

A bowl filled with cucumbers, tomatoes, olives, peppers, herbs, and black lentils.

5 from 1 reviews

Greek black lentil salad with easy cooking (Instant Pot) delectable black lentils and a zesty Greek salad dressing is a whole food vegan extravaganza.  

Ingredients

Units Scale

Lentils and salad

  • 1 cup dry black lentils, rinsed (makes 2 1/2 cups cooked)
  • 1 1/2 cups water
  • 1/2 teaspoon of salt
  • 1 medium cucumber, cut in half lengthwise, then sliced or diced
  • 2 bell peppers (green, red, yellow, or orange), seeds and core removed, then diced
  • 1 1/2 cups (1 pint) of cherry or grape tomatoes, cut in half or in quarters
  • 1 small red onion, peeled and diced
  • 1/4 cup black olives, sliced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped

Greek dressing

  • 1/3 cup red wine vinegar (or sherry vinegar)
  • 2 teaspoons of Dijon mustard
  • 1 teaspoon of date paste or another liquid sweetener such as maple syrup
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper

 

Instructions

  1. Cook the lentils. Add 1 cup of black lentils, 1 ½ cups of water, and ½ a teaspoon of salt to the Instant Pot. Place the lid on the Instant Pot and set the steam handle to sealing. Cook the lentils on High Pressure for 6 minutes. Once the Instant Pot has completed the cooking cycle, let it sit for 10 minutes to naturally release the steam. After 10 minutes, carefully release the steam handle and remove the lid. Let the lentils cool, then remove them from the inner pot and transfer them to a salad bowl.
  2. Make the dressing. Combine the vinegar, date paste, Dijon mustard, basil, oregano, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
  3. Finish the salad. Mix half the dressing with the lentils, then add the rest of the salad ingredients. Stir in the remaining salad dressing. Let the salad sit for 10 minutes so that the flavors can combine. 

Notes

  • There is no need to soak the lentils no matter how you cook them. Be sure to rinse them and remove any stones or discolored lentils.
  • To cook the lentils on the stovetop, add 1 cup of lentils with 3 cups of water and ½ a teaspoon of salt in a medium pot. Bring the water to simmering and cook the lentils for 15 – 20 minutes or until they are tender. You can cook them covered or uncovered. Drain any remaining liquid before adding them to the salad bowl. Older lentils can take longer to cook, so add more water if needed and check that the lentils are tender.
  • The best substitute for black lentils (Beluga lentils) is French (Puy) lentils. They are the same size, although green, and will hold their shape after cooking. Cook them using the times and liquid in the Instant Pot and stovetop as you do for black lentils.

Keywords: black lentils, Greek salad, whole food plant based, wfpb,

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