When I was in culinary school full time, I was also holding down two jobs, a volunteer position, and about a million extra-curricular school activities. I said yes to pretty much any learning opportunity that came my way.
One of those jobs afforded me a little bit of leisure time in the form of internet browsing/total click hole submersion. This was around the time that I found the Oh She Glows blog. I was a new vegan and just so excited to find this resource of recipes and general lifestyle/health and wellness inspiration.
Angela and I share a few things in common: we’re both based in southern Ontario and we have the same publishing team for our books. Her first book is pretty much my go-to for desserts.
Sometimes a recipe serves as a potent reminder to just let things taste of what they are with extra freshness. These marinated lentils come together so fast. While the lentils cook, you make the marinade and chop some herbs. Toss it all together and lunch is pretty much sorted for the week. Easy, delicious, and totally energizing food–my forever-favourite. These would be amazing tossed with some roasted potatoes–kind of like what I did here.
Every recipe feels like it’s within reach at a moment’s notice. This book will help you get into that sweet spot where comfort meets high vibes AND accessibility!
THE BEST MARINATED LENTILS RECIPE
From Oh She Glows Every Day. Copyright © 2016, Glo Bakery Corporation. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited.
SERVES: Makes 4 cups
NOTES: For this post, I did mine up as a little Mediterranean-style plate because I had some tasty homemade hummus and some well-suited vegetables on hand. But I also ate these lentils on kale salads, scooped up with Mary’s Crackers, and with some sautéed broccoli and a little topper of ripe avocado. So diverse! One little thing worthy of mention: I used my own slow-roasted tomatoes instead of the sun-dried tomatoes–just because I had them on hand and knew they would be so tasty here.
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
Pick over the French and green/brown 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.