The Best Marinated Lentils

Created by Laura Wright
5 from 1 vote

Healthy, easy, quick, vegan, and delicious: these herbed marinated lentils are great to have around for mixing into your meals all week.

An overhead shot of a white plate with the following: a pile of marinated lentils, sliced cucumber, a dollop of hummus, pita chips, and a lemon wedge.
An up close, 3/4 angle shot of a bowl of marinated lentils garnished with chopped herbs.
An overhead shot of the "Oh She Glows Every Day" Cookbook in harsh lighting.

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 in this cookbook feels like it’s within reach at a moment’s notice. The recipe vibe will help you get into that sweet spot where comfort meets nourishment and simplicity. Such a win!

4 images show: lentils in a fine mesh sieve, marinated lentils ingredients in a bowl before mixing, ingredients for a marinade in a white bowl before whisking, and a bunch of marinated lentils ingredients on a cutting board.
An overhead shot of a white plate with the following: a pile of marinated lentils, sliced cucumber, a dollop of hummus, pita chips, and a lemon wedge.

The Best Marinated Lentils

Healthy, easy, quick, vegan, and delicious: these herbed marinated lentils are great to have around for mixing into your meals all week.
5 from 1 vote
the best marinated lentils from "Oh She Glows Every Day" - The First Mess
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings 6


  • 1 cup uncooked French green lentils
  • ½ cup uncooked green or brown lentils
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons plus 1½ teaspoons red wine vinegar, or to taste
  • 1 tablespoon fresh lemon juice
  • teaspoons Dijon mustard
  • teaspoons pure maple syrup
  • 1 teaspoon fine sea salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 to 1½ cups thinly sliced green onions, about 1 medium bunch, dark and light green parts only
  • cup fresh parsley leaves, minced
  • ½ cup oil-packed sun-dried tomatoes, drained and finely chopped


  • 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.
  • For this post, I did mine up as a little snack 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 versatile!
  • 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.


  • 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.
An overhead shot of a white plate with the following: a pile of marinated lentils, sliced cucumber, a dollop of hummus, pita chips, and a lemon wedge.
07/09/2016 (Last Updated 25/10/2022)
Posted in: autumn, earthy, gluten free, lentils, main course, nut free, quick, refined sugar-free, salad, side dish, snack, sour, spring, summer, tomatoes, umami, vegan, winter


Recipe Rating

  • Sam

    Potential copyright violation of your IP

    I was looking for marinated lentils recipe when your post came up. Followed by a post from VeggiesByCandlelight which seems to lift heavily from your post. I quote one paragraph below 
    “One other item of mention: I used my slow-roasted tomatoes instead of the sun-dried tomatoes, mostly because I had them on hand and knew they would be really great”
    This is pretty much a word for word copy of yours. If this is an unapproved usage of your work, you should get that post removed. 

  • Amy Estes

    I am going to try this for my Buddha bowl Thursday’s recipe next week for sure. It looks so good .

  • Anna

    Did I miss something? Why the cup of lentils plus another half cup? Are they to be used separately?

    • Laura

      I think Angela specifies two types of lentils here for a bit of variety in appearance and texture. French lentils tend to be much more firm than the more common green or brown lentils. You can use 1 1/2 cups of whatever type of whole lentil you like (French, green, brown, black beluga). They are used together.

  • Lyn

    Lovely tribute.

  • Dana

    Love this recipe! I have a serving suggestion: Place a mound of the marinated lentils on top of a baked, halved acorn squash. Best served warm. Beautiful presentation and delicious!

  • Angela

    Laura, I can’t thank you enough for your kind words. They truly blew me away! I honestly had no idea that my blog was one of the first you started to read. It’s so funny to me that you had that full circle moment because I totally felt the same way when I was asked to do the same for your book! Your writing, photography, and recipes have always been a huge inspiration to me, and I really can’t thank you enough. (and these might be some of my fave photos I’ve seen on your blog! Holy moly, girl!!)

    • Angela

      I meant to add that I am counting down the days until your book comes out! It’s going to blow everyone away.


    You make me so hungry, these look delicious and lovely. Thanks for sharing this recipe!

  • Allyson

    Oh man these look delicious.

  • La petite poire

    WOW! What a wonderfully versatile recipe. I love the fact that literally you could serve these next to many many other dishes. Beautiful photos and a beautiful story. Thank you for sharing, these lentils look “oh so yummy!”

  • Connie

    Love your story. Your hard work has paid off! I didn’t know Angela came out with a new cookbook. I’ll have to get her latest. Thanks for posting this delicious recipe! Excited to try!

  • Brenna

    Hey Laura! When is your cookbook set to be released? I can’t wait!!

    • Laura

      Hi Brenna! The release date is March 7th, 2017. Pre-order is available now, too :)

      • Kate

        YAY! Just ordered it. :)

  • sarah

    It’s Angela brownies on page 199, that had me sold on the book.I bought it yesterday, just for that recipe and the beautiful photos. I just couldn’t take my eyes of the book.

    Angela was also one of the first favorite plant-based bloggers I started reading years ago, then Sarah Britton, and then you Laura. Your blog I seem to come to your space the most often because 90% of the time, when I’m in a food rut, I something I love here and I just happen to have everything in my pantry (this is really rare). I don’t find this on any other blog. So thank you for all your hard work and yummy content, and I can’t wait for your book to come out

  • Sarah | Well and Full

    YES I’m not the only one!! I too have such a hard time owning up to my blogging career, and it’s because I also feel like it’s not a “real” job (read: instagramming food pics all day). And especially with my parents/grandparents generations, they don’t understand blogging as a job. But it takes so much work to do what we do, and we should be proud of it! I know it’s a journey to this feeling, though, and I accept that. But it infinitely reassures me that you’ve had these feelings too! Especially since you have one of the most beautiful food blogs out there :)

  • Sophie

    Damn girl, this looks absolutely incredible! It’s definitely the next recipe I want to make from this beautiful book. Thanks a million for the share xox. P.S Your book is the next book I absolutely cannot wait for <3

  • Abby @ Heart of a Baker

    Oh girl, those peanut butter balls are AMAZING! I made a half batch last week, only to eat them all in a few days :/ These lentils have been on my to make list ever since I got the book, so good!

  • Kellie

    What a great story and tribute. As much as you thank Angela, I think she owes you a huge thanks with this review. I’ve noticed more and more how other bloggers are reviewing books and this one is glowing, you can buy this stuff.
    Kellie from Princess and The Yard Ape

  • Mary Mentzer

    well! great recipes! It looks so healthy. Let me try it out..and then give you the feedback! :)

  • Hungry One

    Looks good. Guess you could just as well stuff it all in some pita bread. Maybe add some minty-yoghurt sauce. Oh, I’m so going to do this.

  • Marta @ What should I eat for breakfast today

    It’s great to read this story. It was pretty much similar with me and my blog. I’m definitely getting this book :D