The 30-minute meal I make (almost) every week
144,463
Published 2023-09-23
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IN THIS VIDEO
All Clad stainless steel sauté pan: amzn.to/3rq9XgV
All Clad stainless steel saucepan: amzn.to/3RsGJZx
Microplane: amzn.to/48ipgsC
đȘ MY KITCHEN ESSENTIALS
Knives: kankitchen.com/meet-the-knives/ (get $5 off using code "nisha")
Instant Pot 6 quart: amzn.to/3aQY1aQ
Vitamix professional-grade blender: amzn.to/406rabM
Vitamix 32-ounce container: amzn.to/3RbGRdw
Food Processor: amzn.to/38L8Aub
Dutch oven: amzn.to/35SLfa6
Cast iron pan: amzn.to/3fYOvcM
Nonstick frying pan: amzn.to/3QXpOLF
Large Cutting Board: amzn.to/3spsW60
Digital scale: amzn.to/3TSHVng
đ MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
Order on Amazon: amzn.to/2liT4lZ
Read more about it: rainbowplantlife.com/cookbook/
90+ delicious vegan recipes made in the Instant Pot
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
đ KEY MOMENTS
00:00 Intro
00:19 Cook your lentils
01:08 Make your dressing
03:58 Heat up the dressing (err, sauce?)
05:56 Assemble the lentil salad
06:52 Final tips and taste
All Comments (21)
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I'm not vegan, but I am hooked on your channel. I love watching you cook, and I've learned so much from you. About cooking mushrooms, quinoa, beans (which I never cooked with before), pickling onions, and blending spices. I have plant-based meals two or three times a week now, and most of my lunches are vegan or vegetarian. Routinely visit my local Indian grocery for supplies. Oh, and have become an avid chiffonader. And--dig this--I'm 68 years old! So THANK YOU! Keep doing what you do, please!
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Hey there, French here and a big fan of lentil salads obviously, however i usually take it simple (no added cooking, just raw shallots for ex). And oh my god, taking the extra time to cook the shallots takes it to another level + the pepper in the water is a genius idea! I used beluga/black lentils and undercooked them a bit so they stayed firm, and i think this is by far the best lentil salads i ever had. And trust me, i had a lot! So thank you <3
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You are the queen of vegan cooking and I love you in pink pants.
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Your red lentil curry was my first introduction to lentils and is now a weekly staple in our pescatarian home; I very much look forward to trying this recipe, as well!
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Could you maybe give us a video on your knife skills? I have none, always use a super little knife and I would like to use a big, sharp one like you. Could you maybe tell us which one it is and how to sharpen it and those kinds of things?
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Love that your recipes are flavorful and nutrient-rich vegan (without relying on fake meat) while still being straightforward and quick to prepare. Thank you for your videos!
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I've been hooked ever since that GLORIOUS red lentil curry. This was a fantastic dish. Fresh, light and full of complex flavors!
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Turkish red pepper is Aleppo pepper also called Armenian pepper. You can get it at any middle eastern shop. I never added salt to my lentils whilst cooking as I was told it will make the outer skin "too crunchy". I salt it after. So I will actually try to make it the way you do to see if there is a difference in texture.
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You are truly amazing. I love all your recipes and have made a few - the red lentil curry is one of my favorites. Iâm not vegetarian but have slowly been eating more Whole Foods without meat and my body loves it. Thank you for inspiring us to cook healthier and eat this way.
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The content continues to get better, Nisha! Thank you for all that you do. Garçon, pass me another water and throw on some RainbowPlantLife đ„
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Onions can be put into a fridge or into a freezer for some time before cooking to reduce the lachrymator - the compound that irritates the eyes. I normally put an onion in the fridge on the morning when I know I will be using it for cooking during the day, but around an hour is enough. The freezer is good when you have less time - 10 minutes should be fineđIt really works!
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This lentil salad was my favourite meal this summer!!! And I am another non-vegan enjoying your recipes! đ„°đšđŠ
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not a vegetarian or vegan but I really appreciate your channel as it helped me eat better and enjoy vegetables more :)
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The rocks are great mineral content!
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Hello dear, I love your channel! As a French person, we've always learned to start the cooking of the lentils in cold water and not hot, and unsalted (just for information). XXX
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I love making a similar salad with walnuts and tarragon and a tiny bit of dijon in the dressing.
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I cannot wait for your book to be out!!! Everything I have made of yours has been incredible. The way you're so plant forward lets me fully trust in the nutrition aspect. simple but interesting food is so refreshing to see đđŒ
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I made this today. I didnât use any oil, so I was a bit worried it may not taste as good, boy was I wrong, this was amazingly easy and tasty. It is going into my rotation. Thank you for all the work you do in creating and perfecting your recipes.
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When i first found this recipe a couple of months ago I made it three weeks in a row and shared it with so many people. It is amazing and I'm making it again this week!
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My husband is dealing with cancer so we are trying to shift to healhier eating and these videos help amazingly. Thanks!
