Big Batch Marinated Lentils Recipes

BIG-BATCH MARINATED LENTILS

Big-Batch Marinated Lentils image

Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You can keep a batch of these dressed lentils in the fridge and add to salads, pastas, soups, and more all week long.

Provided by Anna Stockwell

Categories Lentil Olive Oil Vinegar Honey Paprika Wheat/Gluten-Free Vegetarian Vegan Dairy Free

Yield Makes about 5½ cups (8-10 servings)

Number Of Ingredients 6

Ingredients

2½ cups French green or black beluga lentils, rinsed, picked through
3 tsp. kosher salt, divided
¼ cup extra-virgin olive oil
¼ cup sherry vinegar or red wine vinegar
½ tsp. honey
¼ tsp. hot smoked Spanish paprika or Hungarian sweet paprika

Steps:

Combine lentils and 2 tsp. salt in a large saucepan and pour in cold water to cover by at least 1". Bring to a boil, then reduce heat to low and simmer gently until lentils are tender but still have some bite (like al dente pasta), about 20 minutes. Drain and return to pot.
Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass.
Pour vinaigrette over hot lentils and toss to coat. Let sit at least 10 minutes before serving to give lentils time to absorb flavors from vinaigrette.
Do ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.

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