Marinated Black Lentils with Feta
Recipe by Fran Allen
These lentils create the perfect base for quick and easy lunches. Loaded with hunger crushing protein, fiber and healthy fats these marinated lentils get better with time! Add a scoop to your favourite veggies, greens or grain bowls for a lunch in an instant!
For better digestion, soak the lentils in plenty of cold water for 8-24 hours on the countertop. Once ready, drain and rinse the lentils. Transfer to a pot on high heat, add the lentils to the pot, cover with cold water and bring to a boil.
Once boiling, turn the heat to medium and cover for 20-25 minutes, checking at 15 minutes for doneness (the longer the lentils soak, the less cooking time they need). Once cooked drain any excess water from the lentils with a fine mesh strainer.
While the Lentils are cooking, prepare a mixing bowl with the olive oil, wine vinegar, Dijon mustard, maple syrup, salt, and chili flakes. Carefully add the hot lentils to the bowl and mix well. The lentils will absorb the dressing as they cool. Once cooled, add the herbs, sun dried tomatoes and feta and serve.
Serve as is, or refrigerate for up to 5 days. Try adding a squeeze of lemon juice if the lentils have been marinating for a few days.
Substitutions: To cut down on cooking time, feel free to skip soaking the lentils overnight or use canned lentils, just make sure they are drained and rinsed well before using. to make this dish plant based or dairy free, substitute the feta with a plant based feta like Violife Brand.
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