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Marinated Lentils that are going to WOW you!

Marinated Lentils
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A seriously addicting Marinated Lentils side dish.

This marinated lentils recipe is going to wow you, and you’re going to thank me after you try it.  If you have never tried lentils before, this recipe is a great one to try.  It is super simple to make and tastes fantastic.  

These marinated lentils are a simple and delicious dish you can enjoy as a side or main course. The dish is made with lentils that are cooked until tender, then marinated in a mixture of oil, vinegar, lemon juice, mustard, maple syrup, salt, and pepper. You can serve these lentils immediately. Or allow them to marinate in the fridge for a couple of hours or overnight. Either way, this dish is sure to please!

Marinated Lentils

I love scooping these marinated lentils up with Mary’s Organic Crackers or with my Homemade Super Seed Crackers.

Seed Crackers, Homemade Crackers, Super Seed, Winnipeg Dietitians
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Marinated Lentils

Marinated Lentils

  • Author: Angela Liddon
  • Total Time: 40
  • Yield: 4 1x
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Description

A seriously addicting lentil side dish

Ingredients

Scale
  • 1 cup uncooked French green lentils
  • 1/2 cup uncooked green or brown lentils
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons plus 1 1/2 teaspoons red wine vinegar, or to taste
  • 1 tablespoon fresh lemon juice
  • 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 (about 1 medium bunch), 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

Instructions

  1. Pick over the lentils, discarding any debris. Rinse and drain the lentils and put them in a medium saucepan along with 4 cups (1L) of water. Bring to a boil over medium to high heat, then reduce heat to medium. Simmer, uncovered, for 20 to 25 minutes, until tender.
  2. 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.
  3. 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.
  4. 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. This dish will keep in an airtight container in the fridge for up to 1 week, 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.
  • Prep Time: 15
  • Cook Time: 25

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