Marinated Lentils

Cook Time 25

Servings cups

1 cup dried French green lentils (Puy lentils), green lentils, or beluga lentils
2 1/2 tsp salt, divided
2 tbsp red wine vinegar or apple cider vinegar
1 tbsp olive oil
1/2 tsp black pepper
1/4-1/2 cup chopped herbs, optional (dill, cilantro, and/or parsley)

In a medium pot, add the lentils, 2 teaspoons salt, and enough water to cover by at least 2-inches. Bring the water to a boil, then reduce the heat to low and simmer gently for 15-20 minutes, or until the lentils are tender, but not mushy.
Drain the lentils and transfer them to a quarter sheet pan or large bowl to cool. Once the lentils have cooled, add the vinegar, oil, remaining 1/2 teaspoon of salt, pepper, and herbs (if using). Toss to coat. Store in an airtight container in the fridge for up to 7 days.

Tips for the perfect marinated lentils

Right when the water starts boiling, immediately reduce the heat to low.
Simmer GENTLY, meaning you should only see little tiny bubbles that pop up slowly, not a rapid simmer. By cooking gently, the lentils will cookware evenly and are less likely to get mushy.
If you’ve got veggie scraps or a bay leaf, throw them into the pot to add more flavor.
Cool your lentils naturally instead of rinsing with cold water. The steam evaporated most of the water so that the lentils aren’t watery.
Quarter sheet pans are the BEST way to cool lentils and grains, but a bowl or large plate will do.
As with everything you ever cook, taste and add more salt, vinegar or oil if you think it needs it!