This is a versatile way of making lentils, which we keep in the fridge for throwing into bowls and salads throughout the week. As the lentils sit in the vinaigrette, they marinate and get even more delicious… bonus! The vinaigrette is a basic one, but you can’t really improve on the classics, right?
1 and 1/3 cups French or brown lentils
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
juice of one lemon
2 to 4 cloves garlic (personal preference), minced
2 tsp dijon mustard
1 to 2 tsp maple syrup (optional… I use it to make it more palatable for the kids, but this is personal preference)
1/2 tsp salt
Rinse the lentils and add to a pot along with 4 cups of water.
Cover, bring to a boil, then reduce to a simmer. Simmer the lentils for about 25 minutes, or until they’re tender but not falling apart (the time can vary depending on how old the lentils are and what specific variety you’re using).
Meanwhile, whisk together the oil through salt in the bottom of (at least) a medium-sized bowl.
When the lentils are tender, drain well (I use the sieve I rinsed them in) and add to the bowl with the vinaigrette. Toss to combine. Set aside to marinate for at least 15 minutes before serving, if you can, stirring once or twice while they sit.