Marinated “Escabeche” Lentils

Marinated "Escabeche" Lentils by Sigrilina -- A lentils spread is an original twist to any dips board.

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

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serves: 1.1 lb
prep.: 1 hourh
cook: 45 min

Ingredients

  • 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
Marinated "Escabeche" Lentils by Sigrilina -- A lentils spread is an original twist to any dips board.

Preparation

Step 1 In a pot place the lentils and pour the 3 cups of water. Cook during 20 minutes, you don’t want them to be done.
Step 2 When the lentils are still being cooked add the white vinegar and cook until they are done.
Step 3 While the lentils are still being cooked, prepare the spices mixture.
Step 4 In a small bowl mix the olive oil with the spices and the bay leaf.
Step 5 Drain the lentils and let cool briefly.
Step 6 In a bowl, mix the lentils with the olive oil mixture.
Step 7 Pour the lentils in a sterilized jar and cover with sunflower oil.
Step 8 Before consumption let rest for at least one week in the refrigerator so the lentils are really infused with the flavor.
Step 9 Store in the refrigerator for up to 3 weeks.
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