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The Best Marinated Lentils with Fresh Herbs & Sun Dried Tomatoes

5 from 1 reader review
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
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Ingredients

  • 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
  • 1½ teaspoons Dijon mustard
  • 1½ 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
  • ⅓ cup fresh parsley leaves, minced
  • ½ cup oil-packed sun-dried tomatoes, drained and finely chopped

Instructions

  • 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.

Recipe Notes

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