We love to recommend keeping some quick and grab-able protein options in the refrigerator, so that you can have a snack at a moment’s notice, and a quick plant based protein for lunch or dinner! This is a delicious side dish, but more than that, it's great to add to a salad, toss with some roasted vegetables, or spoon into a pita or wrap along with some fresh vegetables! You can be sure that having these lentils in your fridge, is a secret that will keep your hunger at bay. This marinated lentils recipe is a recipe that will keep you coming back. Make one batch (or a double batch to share with your family), and you will have something tasty that you can serve warm or cold, all week long!
Our photo shows the marinated lentils served over arugula, alongside fresh avocado slices, roasted butternut squash (also excellent to make ahead and keep in refrigerator), grape tomatoes, and boiled eggs - another essential to make ahead and keep in your fridge. We put a light drizzle of olive oil & lemon juice, over this salad, SO YUMMY!
But I digress....lets get back to the star of the salad! The delicious Marinated Lentils...a combination of French & brown lentils are tossed in a tangy mustard vinaigrette along with green onions, parsley, and sun-dried tomatoes. This is another delicious recipe from OH SHE GLOWS EVERYDAY, by Angela Liddon.
Lentils are a superfood for sure! Just 100g of cooked lentils contain: 25g of protein, 11 g of fibre, and the following proportion of your daily intake: 45% of folate, 36% of iron, 70% of manganese, 28% of phosphorus, 58% of thiamin, and 127% of Vitamin B6!
Lentils offer many health benefits, including: overall health, digestion, cancer prevention, fights fatigue, healthy pregnancy & more*.
- 1 cup (250 mL) uncooked French green lentils
- 1/2 cup (125 mL) uncooked green or brown lentils
- 2 tablespoons (30 mL) extra-virgin olive oil
- 2 tablespoons plus 1 1/2 teaspoons (37 mL) red wine vinegar, or to taste
- 1 tablespoon (15 mL) fresh lemon juice
- 1 1/2 teaspoons (7 mL) Dijon mustard
- 1 1/2 teaspoons (7 mL) pure maple syrup
- 1 teaspoon (5 mL) fine sea salt, or to taste
- 1/4 teaspoon (1 mL) freshly ground black pepper
- 1 to 1 1/2 cups (250 to 375 mL) thinly sliced green onions (about 1 medium bunch), dark and light green parts only
- 1/3 cup (75 mL) fresh parsley leaves, minced
- 1/2 cup (125 mL) oil-packed sun-dried tomatoes, drained and finely chopped
- diced jalapeno or chillies, optional
- Pick over the lentils, discarding any debris. Rinse and drain the lentils and put them in a medium saucepan along with 4 cups (1 L) 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. 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.
Cuisine: VEGAN, GLUTEN-FREE, NUT-FREE, SOY-FREE, GRAIN-FREE, FREEZER-FRIENDLY