Marinated Lentils
Ingredients
The lentils
-
1
cup
uncooked French green lentils
-
½
cup
uncooked green or brown lentils
The marinade
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
red wine vinegar
-
1½
teaspoons
red wine vinegar (additional, to taste)
-
1
tablespoon
fresh lemon juice
-
1½
teaspoons
Dijon mustard
-
1½
teaspoons
pure maple syrup
-
1
teaspoon
fine sea salt
-
¼
teaspoon
freshly ground black pepper
-
1 to 1½
cups
thinly sliced green onions
-
⅓
cup
fresh parsley leaves, minced
-
½
cup
oil-packed sun-dried tomatoes, drained and finely chopped
Instructions
- Rinse and drain the lentils, then cook them in a medium saucepan with 4 cups of water, bringing to a boil and then simmering for 20 to 25 minutes until tender.
- In a large bowl, whisk together olive oil, vinegar, lemon juice, mustard, maple syrup, salt, and pepper.
- Stir in the green onions, parsley, and sun-dried tomatoes into the marinade.
- Drain the lentils and add them to the bowl with the marinade, stirring well.
- Season with additional salt and pepper if needed.
- Serve immediately or let cool and marinate in the fridge for a couple of hours or overnight before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
200mg
Cholesterol
0mg
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