Fresh Lentil Tabbouleh (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 cup whole green lentils (green moong dal)
02 - 3/4 teaspoon sea salt, separated
03 - 1 cup fresh water

→ Fresh Vegetables & Herbs

04 - 2 ripe medium tomatoes, diced
05 - 3/4 cup crisp cucumber, chopped
06 - 1/2 cup fresh green onions, finely sliced
07 - 3/4 cup fresh flat-leaf parsley, roughly chopped
08 - 1/2 cup fresh mint leaves, chopped

→ Dressing

09 - 3 tablespoons premium extra-virgin olive oil
10 - 3 tablespoons freshly squeezed lime juice (or lemon juice)
11 - 1/2 teaspoon ground allspice
12 - 1/8 teaspoon freshly ground black pepper

# Instructions:

01 - Place the green lentils in your Instant Pot's steel insert along with water and a quarter teaspoon of salt. Give it a good stir, then secure the lid. Set to manual or pressure cook mode and cook under high pressure for 13-14 minutes with the valve sealed. Allow the pressure to release naturally, then open and stir. The lentils should be tender but still have a pleasant bite to them.
02 - While your lentils are cooking, dice the tomatoes and let them drain in a colander for about 15 minutes to remove excess moisture. Chop the cucumber into small pieces, finely slice the green onions, and roughly chop both the parsley and mint. Transfer everything to a large mixing bowl along with your cooked lentils.
03 - Drizzle the olive oil and lime juice over the lentil mixture, then sprinkle in the allspice, remaining salt, and black pepper. Using a large spoon or spatula, gently fold everything together until well combined.
04 - Cover the salad and refrigerate for 1-2 hours to allow all the flavors to meld together beautifully. This resting time really makes a difference in taste! Serve chilled as a refreshing main dish or hearty side.

# Notes:

01 - For softer lentils, increase water to 1.5 cups and cook for 15 minutes, though firmer lentils work better for salads as they won't get mushy when mixed with the dressing.
02 - Draining the tomatoes in a colander prevents the salad from becoming watery and keeps the texture perfect.
03 - The lentils will soften slightly more after being dressed and chilled, so starting with a firmer texture is ideal.
04 - Feel free to add red onions or other fresh herbs like dill or cilantro for variation.
05 - If you don't have allspice, substitute with 1/4 teaspoon cinnamon plus small pinches of nutmeg and ground cloves.

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