This protein-packed dish is spiked with red-wine vinegar, fresh lemon juice, and Dijon mustard — and keeps in the fridge all week.
Everyone who eats a plant-based diet needs a quick, satisfying, versatile, and protein-heavy dish to rely on at a moment’s notice. Liddon created this lentil recipe when she wanted something she could throw together in about half an hour and store in the fridge for the whole workweek. It’s delicious on top of salads, stuffed into Bibb lettuce cups, tossed into wraps or pitas, or served as the main protein source for any meal.
Makes 4 cups
Prep time: 15 minutes
Cook time: 20 to 25 minutes
- 1 cup uncooked French green lentils
- ½ cup uncooked green or brown lentils
- 2 tbs. extra-virgin olive oil
- 2½ tbs. red-wine vinegar, or to taste
- 1 tbs. fresh lemon juice
- 1 ½ tsp. Dijon mustard
- 1 ½ tsp. pure maple syrup
- 1 tsp. fine sea salt, or to taste
- ¼ tsp. freshly ground black pepper
- 1 to 1 ½ cups thinly sliced green onions (about 1 medium bunch), dark- and light-green parts only
- 1/3 cup fresh parsley leaves, minced
- ½ cup oil-packed sun-dried tomatoes, drained and finely chopped
- Pick over the lentils, discarding any debris. Rinse and drain, then put them in a medium saucepan along with 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to medium. Simmer, uncovered, for 20 to 25 minutes, until tender.
- In a large bowl, whisk together the oil, vinegar, lemon juice, mustard, maple syrup, salt, and pepper. Stir in the green onions, parsley, and tomatoes.
- Drain the lentils. Spoon them into the bowl with the other ingredients (it’s OK if they are still warm) and stir well. Season with additional salt and pepper to taste. Serve immediately.
Tip: Let the lentils cool slightly and then cover and marinate them in the fridge for a couple of hours or overnight; stir well before serving. This dish will keep in an airtight container in the fridge for up to one week, or you can freeze it in a freezer-safe zip-top bag for up to one month. After thawing, add extra dressing and salt to liven things up again.
Tip: For the best texture, cook lentils from scratch. Canned lentils tend to be mushy.
Reprinted from Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes by arrangement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company. Copyright © 2016 Angela Liddon.
About the Author: Angela Liddon is the founder, recipe developer, photographer, and writer behind OhSheGlows.com, an award-winning site featuring energizing, plant-based recipes. Her latest cookbook, Oh She Glows Every Day, is a follow-up to her first book, The Oh She Glows Cookbook.
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