Big-Batch Marinated Lentils
Tender French green or black beluga lentils marinated in a flavorful vinaigrette made with olive oil, sherry vinegar, honey, and smoky paprika. Perfect as a make-ahead side dish or protein-rich salad base.
Ingredients
- •2½ cups French green or black beluga lentils
- •3 tsp kosher salt
- •¼ cup extra-virgin olive oil
- •¼ cup sherry vinegar
- •½ tsp honey
- •¼ tsp paprika
Cooking Instructions
- 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.
25 min
- 2.
Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass.
5 min
- 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.
10 min
- 4.
Do ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.
