Big-Batch Marinated Lentils

lentil olive oil vinegar honey paprika wheat/gluten-free vegetarian vegan dairy free

Anna Stockwell

Makes about 5½ cups (8-10 servings)

Source

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

Method

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.