Mediterranean Lentil Salad

Serves: 4

Pressure Cooking Time: 10 minutes


  • 1 cup brown or green lentils, picked over
  • 3 cups water
  • 1 bay leaf
  • 1 large red bell pepper, cored, seeded, and diced
  • ½ red onion, chopped
  • 2 tablespoons chopped mint leaves
  • 2 tablespoons chopped flat-leaf parsley
  • 7 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons lemon juice
  • Salt and black pepper to taste
  • 1 large ripe tomato, seeded and diced
  • 1 cup crumbled dairy or vegan feta cheese
  • ¼ cup toasted pine nuts or toasted chopped hazelnuts



  1. Rinse the lentils in a colander under cold water.
  2. Place the lentils in the pressure cooker. Add the water and bay leaf.
  3. Cover and bring to HIGH pressure over high heat. Lower the heat to stabilize the pressure. Cook 10 minutes.
  4. Remove from the heat. Release the pressure by using the automatic pressure release.
  5. Unlock and remove the cover. Taste the lentils. If they’re still hard, return to Step 3 and cook for an additional 1 to 3 minutes or until tender.
  6. Drain the lentils and place them in a large mixing bowl. Discard the bay leaf.
  7. Add the red pepper, onion, mint, parsley, 6 tablespoons of the olive oil and the lemon juice. Season with salt and pepper. Top with the chopped tomato and feta cheese.
  8. Drizzle the remaining tablespoon of olive oil over the tomato and cheese. Garnish the salad with toasted nuts.

*Recipe adapted from Pressure Cookers For Dummies, 2nd Edition (John Wiley & Sons, Inc., 2012), by Tom Lacalamita