Big-Batch Marinated Lentils
4.6
(15)
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.
Recipe information
Total Time
35 minutes
Yield
Makes about 5½ cups (8-10 servings)
Ingredients
Preparation
Step 1
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.
Step 2
Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass.
Step 3
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.
Step 4
Do ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.
Recipe notes
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