Big-Batch Marinated Lentils recipe | Epicurious.com

Name: Big-Batch Marinated Lentils recipe | Epicurious.com
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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

3.5

(10)

www.epicurious.com

Your recipes

Prep Time: 10

Cook Time: 35

Total: 45

Servings: 6.5

Cost: $2.72 /serving

Author : Anna Stockwell

Big-Batch Marinated Lentils recipe | Epicurious.com

Ingredients

Remove All · Remove Spices · Remove Staples

2½ cups French green or black beluga lentils, rinsed, picked through3 tsp. kosher salt, divided¼ cup extra-virgin olive oil¼ cup sherry vinegar or red wine vinegar½ tsp. honey¼ tsp. hot smoked Spanish paprika or Hungarian sweet paprika

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Preparation 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.