French green lentil salad from Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker (page 105) by Jill Nussinow

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red wine vinegar or balsamic vinegar for lemons.

  • louie734 on June 14, 2021

    Instead of sautéing the onion then cooking with the lentils, I just threw the trimmings of a half onion into the IP with the lentils & water, then let-her-rip. Didn't have any mint, doubled the parsley. Since I love a dijon vinaigrette, I threw some in with the vinegar. I even skipped the toasted nuts. I absolutely loved this lentil salad, a favorite side dish or light lunch in warm weather, and the IP makes it stupid-fast. Was just as delicious out of the fridge days later.

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