The Best Marinated Lentils

• Vegan
• Gluten free

• Produce

  • 1 cup Cherry tomatoes
  • 1 1/2 cups French green lentils
  • 1 cups Green onions
  • 1/3 cup Parsley, fresh leaves
  • 1/2 cup Sun-dried tomatoes, oil packed

• Condiments

  • 1 1/2 tsp Dijon mustard
  • 1 1/2 tsp Maple syrup, pure

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Sea salt, fine

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 2 1/2 tbsp Red wine vinegar

Found on reciperunner.com

Description

Ingredients

• 1 1/2 cups uncooked French green lentils
• 2 tablespoons extra virgin olive oil
• 2 tablespoons plus 1 1/2 teaspoons red wine vinegar, or to taste
• 1 1/2 teaspoons dijon mustard
• 1 1/2 teaspoons pure maple syrup
• 1 teaspoon fine sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 to 1 1/2 cups thinly sliced green onions, dark and light green parts only
• 1/3 cup fresh parsley leaves, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 1 cup halved cherry tomatoes, optional

Directions

• Pick through the lentils discarding any debris then rinse and drain them and place them in a medium sized saucepan with 4 cups of water.
• Bring to a boil over medium-high heat then reduce to medium heat and simmer uncovered for 20-25 minutes or until tender.
• In a large bowl whisk together the oil, mustard, maple syrup, salt and pepper.
• Stir in the green onions, parsley and sun-dried tomatoes.
• Drain the lentils then add them to the bowl.
• Stir everything together and add in the cherry tomatoes is you are using them.
• Season with more salt and pepper if needed.
• Serve immediately or cover and let them marinate in the fridge for several hours or overnight.