The 30-minute meal I make (almost) every week

IN THIS VIDEO

🔪 MY KITCHEN ESSENTIALS

📖 MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
90+ delicious vegan recipes made in the Instant Pot
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options

🔑 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 test

[dombey-fdzr]

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!

[victoriaprevitt]

You are the queen of vegan cooking and I love you in pink pants.

[Tesdinic]

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!

[gpasdinspie]

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

[flow]

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?

[reflectsonlife]

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!

[neuroniuans]

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 fine😀It really works!

[danielchristmas]

I've been hooked ever since that GLORIOUS red lentil curry. This was a fantastic dish. Fresh, light and full of complex flavors!

[dolcemaddalena]

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.

[dalilamckay]

You are truly amazing. I love all your recipes and have made a few - the red lentil curry is one of my favorites. I’m 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.

[JudyCZ]

Thank you for always providing both metric and imperial measurements! ❤

[Tangocita]

OMG just made this lentil salad and it is one of the most delicious recipes you have (though they are all amazing). You are my hero! I love that you make real vegan meals and not some hyped up big salad. The BIG VEGAN FLAVOR cookbook has been amazing and I've cooked about 12 things out of it so far. Love it!

[c.a.parker]

My husband is dealing with cancer so we are trying to shift to healhier eating and these videos help amazingly. Thanks!

[catherinedagba]

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

[KristinaAgur]

I made this recipe, and it was So delicious (i made then with beluga lentils, but were delicious), and had tons of dill, parsley, and basil in the garden ❤

[leahwolfe]

This lentil salad was my favourite meal this summer!!! And I am another non-vegan enjoying your recipes! 🥰🇨🇦

[tyghe_bright]

I *love* making a similar salad with walnuts and tarragon and a tiny bit of dijon in the dressing.

[basutcliffe]

I love the little happy dance you do when tasting a completed dish - a look of unfettered, childlike delight!

[Cindykm]

I made this today. I didn’t 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.

[mdolla]

The content continues to get better, Nisha! Thank you for all that you do. Garçon, pass me another water and throw on some RainbowPlantLife 🥂