Marinated Lentils
Ingredients
The lentils
-
1
cup
dry brown lentils
-
3
cups
water or vegetable broth
-
to taste
salt
The marinade
-
2
tablespoons
balsamic glaze
-
2
tablespoons
olive oil
-
1
small
lemon (juiced and zested)
-
1
tablespoon
red wine vinegar
-
1
teaspoon
honey
-
1
teaspoon
dry parsley
-
½
teaspoon
dry dill
Instructions
- Rinse and sort the lentils, removing any debris.
- Add the lentils to a medium pot with water or broth and a pinch of salt, then bring to a boil.
- Reduce to a low simmer and cover, cooking until tender for about 20 minutes.
- Drain any excess liquid from the lentils.
- In a medium bowl, whisk together the balsamic glaze, olive oil, lemon juice and zest, red wine vinegar, honey, parsley, dill, and a pinch of salt.
- Add the drained lentils to the marinade and toss to coat.
- Cover and chill in the fridge for at least 15 minutes before serving.
Nutrition Facts (estimated)
Servings
5
Calories
206
Total fat
6g
Total carbohydrates
29g
Total protein
10g
Sodium
10mg
Cholesterol
0mg
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