Food by VICE

Crunchy Vinegar Lentils with Herbs Recipe

This simple side might just steal the show.

by Farideh Sadeghin
May 18 2020, 11:00am

Photo by Farideh Sadeghin

Serves 4
Prep time: 15 minutes
Total time: 25 minutes

Ingredients

¼ cup|60 ml white vinegar
1 teaspoon granulated sugar
¾ teaspoon kosher salt, plus more to taste
1 medium shallot, finely chopped
¾ cup|170 grams green lentils
¼ cup|15 grams roughly chopped cilantro
¼ cup|15 grams roughly chopped dill
¼ cup|15 grams roughly chopped parsley
¼ cup|42 grams pumpkin seeds
¼ cup|42 grams sunflower seeds
3 tablespoons olive oil
freshly ground black pepper, to taste

Directions

1. In a small saucepan, bring the vinegar, sugar, salt, and 2 tablespoons water to a boil. Remove from the heat and add the shallot. Let sit at room temperature until cool.

2. Bring a small saucepan of salted water to a boil. Add the lentils and cook until just tender, about 12 minutes. Drain, then run under cold water until completely cool. Transfer the lentils to a large bowl with the herbs and seeds.

3. Add the shallot and its pickling liquid to the lentils, along with the olive oil. Season the salad with salt and pepper and refrigerate until ready to serve.

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Tagged:
dinner
easy
lunch
simple
salad
lentils
Herbs
quick
side dish
Pantry
quarantine cooking