A lentils spread is an original twist to any dips board. Skip to the recipe.
Lulu, a friend of mine gave me this recipe and I just love it, the spices mixture is the same as for the Marinated Escabeche Eggplant (see recipe here) but it tastes different because of the lentils.
As with the eggplant I only use a little bit of olive oil to add flavor and then use sunflower oil so it won’t harden in the fridge. You could use apple cider vinegar for a softer flavor and another twist. I use brown lentils but if you are using red lentils, that cook faster, add the vinegar at the beginning.
If you think I forgot about something or if you have any question, feel free to ask.
Marinated “Escabeche” Lentils
- 1.1 lb of dry lentils
- 3 cups of water
- 1 tablespoon of Himalayan pink salt
- 1 cup of white vinegar
- 1/4 cup of Olive oil
- 1/4 teaspoon of black pepper
- 1/4 tablespoon of Paprika
- 1/4 tablespoon of chili flakes
- 1/4 tablespoon of oregano
- 1 bay leaf
- 1/2 cup of sunflower oil , it may be more or less
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