The Best Marinated Lentils are a protein-heavy, quick and delicious side dish that will satisfy both plant-based and meat eaters!
I’m so excited to share this delicious and super easy recipe for The Best Marinated Lentils from Angela Liddon’s new cookbook, Oh She Glows Every Day! If you aren’t familiar with Angela Liddon she is the blogger of the popular plant- based cooking blog, Oh She Glows. Oh She Glows Every Day is the follow up to her first cookbook and is filled with tons of quick to make, completely satisfying plant-based recipes.
If you follow my blog I’m sure you’ve figured out that I’m not vegan, but I do have a true appreciation for plant-based recipes. While we do eat our fair share of meat in this house, I always incorporate as much fresh produce as I can into our meals. One, because I absolutely love fresh vegetables and fruit and two, because they are so important in maintaining a healthy body.
The vegan recipes in Angela’s cookbook not only look delicious, but are ones that are balanced and would definitely fill you up. A lot of vegan recipes get a bad reputation for being flavorless, boring and unappealing. I’m happy to report that none of the recipes in this cookbook made me turn up my nose or pass by without a second glance. There are mouthwatering overnight oats and strawberry oat crumble bars for breakfast. Colorful salads filled with vegetables and grains. Main dishes like chili cheese nachos, loaded sweet potatoes and veggie burgers that will make you forget all about meat. Then of course there is my favorite, dessert! Flourless brownies, macaroons, pumpkin cupcakes, cheesecake and even fudge…I don’t know which one to make first!
I was particularly drawn to the recipe for The Best Marinated Lentils and I can honestly say that they are some of the best lentils that I’ve ever eaten. I’m always on the hunt for a high protein side dish that doesn’t include meat. It’s even better when that dish happens to be loaded with iron too. When you’re a female runner, making sure you get enough iron in your diet is important and lentils are loaded with it! The lentils are dressed in a light and flavorful mustardy vinaigrette, then sweet sun-dried tomatoes, green onions, parsley and cherry tomatoes are added in. The lentils can be served warm or cold and they get even more flavorful the longer they sit. If you’re looking for more ways to incorporate plant-based recipes into your diet I highly recommend you get a copy of Angela’s latest cookbook, you won’t be disappointed!
Yields 4 cups
15 minPrep Time
25 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1 1/2 cups uncooked French green lentils
- 2 tablespoons extra virgin olive oil
- 2 tablespoons plus 1 1/2 teaspoons red wine vinegar, or to taste
- 1 1/2 teaspoons dijon mustard
- 1 1/2 teaspoons pure maple syrup
- 1 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 to 1 1/2 cups thinly sliced green onions, dark and light green parts only
- 1/3 cup fresh parsley leaves, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
- 1 cup halved cherry tomatoes, optional
Instructions
- Pick through the lentils discarding any debris then rinse and drain them and place them in a medium sized saucepan with 4 cups of water.
- Bring to a boil over medium-high heat then reduce to medium heat and simmer uncovered for 20-25 minutes or until tender.
- In a large bowl whisk together the oil, mustard, maple syrup, salt and pepper.
- Stir in the green onions, parsley and sun-dried tomatoes.
- Drain the lentils then add them to the bowl.
- Stir everything together and add in the cherry tomatoes is you are using them.
- Season with more salt and pepper if needed.
- Serve immediately or cover and let them marinate in the fridge for several hours or overnight.
Notes
The lentils will keep in an airtight container in the fridge for up to a week or you can omit the tomatoes and freeze them in a freezer safe bag with the air pressed out for up to a month.
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