Tangy lentil salad (The best marinated lentils)
Every plant-based eater needs a quick, satisfying, versatile, and protein heavy side dish to rely on at a moment’s notice. I created this lentil dish because I was looking for something that could be thrown together in less than a half hour and that I could store in the fridge for the whole workweek. Sun-dried tomatoes add umami and depth of flavor, while the tart, mustardy vinaigrette adds brightness and acidity to the earthy lentils. It’s delicious on top of salads, stuffed into Bibb lettuce cups, thrown into wraps or pitas, or simply served as the main protein source for any meal. I like to serve it alongside a quick-and-easy stir-fry of seasonal vegetables. For the best texture, I recommend cooking the lentils from scratch (as opposed to using canned lentils). If you already have cooked lentils on hand, you’ll need about 3 ½ cups (875 mL) for this recipe. Recipe makes 4 cups (1 L) of marinated lentils.
Servings: 8 people
Calories: 174kcal
Ingredients
- 1 cup French green lentils uncooked
- ½ cup brown lentils or green, uncooked
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons plus 1 ½ teaspoons red wine vinegar or to taste
- 1 tablespoon lemon juice
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons maple syrup
- 1 teaspoon fine sea salt or to taste
- ¼ teaspoon freshly ground black pepper
- 1 to 1 ½ cups thinly sliced green onions about 1 medium bunch, dark and light green parts only
- ⅓ cup fresh parsley leaves minced
- ½ cup oil-packed sun-dried tomatoes drained and finely chopped
Instructions
- Pick over the lentils, discarding any debris. Rinse and drain the lentils and put them in a medium saucepan along with 4 cups of water. Bring to a boil over medium to high heat, then reduce the heat to medium. Simmer, uncovered, for 20 to 25 minutes, until tender.
- In a large bowl, whisk together the oil, vinegar, lemon juice, mustard, maple syrup, salt, and pepper. Stir in the green onions, parsley, and tomatoes.
- Drain the lentils very well. Spoon them into the bowl with the other ingredients (it’s okay if they are still warm) and stir well. Season with additional salt and pepper.
- Serve immediately, or let cool slightly and then cover and marinate in the fridge for a couple of hours or overnight. Stir well before serving.
Notes
This dish will keep in an airtight container in the fridge for about 4 days, or you can freeze it in a freezer-safe zip-top bag with the air pressed out for up to 1 month. After thawing, I recommend adding extra dressing and salt to liven it up again.
Reprinted from Oh She Glows Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright 2016, Glo Bakery Corporation.
Nutrition
Calories: 174kcal | Carbohydrates: 23g | Protein: 9g | Fat: 4g | Sodium: 325mg | Potassium: 270mg | Fiber: 9g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 3.3mg
