2 tbspwhite balsamic vinegar(you can also use red wine, or rice vinegar)
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 marinated lentils in a sealed container in the fridge until ready to use.
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).
Tried this recipe?Let me know by leaving a comment and rating the recipe below! ALSO take a picture and tag @homemadeandyummy and #homemadeandyummy on Facebook. YOU could be featured in my WEEKLY NEWSLETTER!