Made from scratch, dry lentils are cooked then marinated in a simple oil and vinegar dressing. Eaten hot or cold. Lasts for days in the fridge. Can be frozen, so perfect for batch cooking.
2 tablespoonswhite balsamic vinegar(you can also use red wine, or rice vinegar)
1tablespoonsolive oil
½teaspoonsblack pepper
Instructions
Cook The Lentils:
Get your amount of lentils in a measuring cup.
Place in a sieve and remove any debris.
Rinse under cold water until it runs clear.
Add them to a pot and cover with cold water (about 2 inches above the lentils).
Bring to a boil.
Reduce heat and simmer until done (do not over cook). This will take about 15-20 minutes.
Pour into a sieve, and drain the water. Do not rinse.
Place the cooked lentils in a shallow dish to cool naturally.
Make The Marinade:
Combine the marinade ingredients in a small bowl and set aside.
Once the lentils are slightly cooled, add the marinade and mix thourghly.
Store:
Store marinated lentils in a sealed container in the fridge until ready to use.
Video
Notes
In a hurry, green canned lentils would work in this recipe. **NOTE** Cooking time on either the Puy or Black variety will be longer (usually around 40 minutes).
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