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
- 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.
- 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. 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