Mediterranean Marinated Lentils
- Jul 25
- 1 min read
Title: Mediterranean Marinated Lentils
Servings 4 | Calories per serving 460
Ingredients
1 cup french lentils, dry measure
1/2 cup brown lentils, dry measure
1 cup farro, dry measure (or intact whole grain of choice)
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice, freshly squeezed
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons maple syrup (or liquid sweetener or choice)
1 bunch of green onions, chopped (just the green parts)
1/3 cup fresh parsley, minced
1/2 cup sun dried tomatoes, finely chopped (preferably dry packed, drain from oil if oil packed)
Recipe Instructions
Rinse and pick over the lentils to remove any debris. Place them in a medium saucepan with 4 cups of water. Bring to a boil, uncovered, then reduce to medium heat. Simmer, uncovered, for 20 to 25 minutes, until tender.
In a bowl, whisk together the oil, vinegar, lemon juice, mustard, maple syrup, salt and pepper. Stir in the green onions, parsley and tomatoes.
Drain the cooked lentils very well and spoon them into the bowl with the other ingredients (it's okay if they are still warm). Stir well. Season with salt and pepper to taste.
Add cooked grain of choice. Serve immediately, or let marinate in the fridge for a couple of hours or overnight. This dish stores well for up to 7 days in the fridge in an airtight container. We can also freeze this for up to 1 month We will likely want to add a bit of extra dressing after thawing.**
What is this recipe missing? 1/2 lb of non-starchy vegetables per serving. Don't forget to add this.
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