The Best Marinated Lentils
A protein-heavy, quick and delicious side dish that will satisfy both plant-based and meat eaters!
Servings: 4 cups
Ingredients
- 1 1/2 cups uncooked French green lentils
- 2 tablespoons 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 cup thinly sliced green onions
- 1/3 cup fresh parsley leaves, finely chopped
- 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.
Nutrition
Calories: 174kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 745mg | Fiber: 6g | Sugar: 4g