THE BEST MARINATED LENTILS

Vegan and gluten-free, this dish can be the protein component for a dish or a side dish. If you use canned lentils in lieu of dried uncooked, you’ll need about 3 1/2 cups for the recipe. From Oh She Glows Every Day by Angela Liddon. — Mia Stainsby 1 cup (250 mL) uncooked French ■ green lentils 1/2 cup (125 mL) uncooked green or brown lentils 2 tbsps (30 mL) extra-virgin olive oil 2 tbsps plus 1 1/2 tsps (37 mL) red wine vinegar 1 tbsp (15 mL) fresh lemon juice 1 1/2 tsps (7 mL) Dijon mustard 1 1/2 tsps (7 mL) pure maple syrup 1 tsp (5 mL) fine sea salt 1/4 tsp (1 mL) freshly ground black pepper 1 to 1 1/2 cups (250 to 375 mL) thinly sliced green onions, green part only 1/3 cup (75 mL) fresh parsley leaves, minced 1/2 cup (125 mL) oil-packed sun-dried tomatoes, drained and

finely chopped

1. Pick over lentils, discarding debris. Rinse and drain the lentils and put in medium saucepan with 4 cups (1 L) water. Bring to boil then reduce heat to medium. Simmer, uncovered, for 20 to 25 minutes, until tender.

2. In large bowl, whisk together oil, vinegar, lemon juice, mustard, maple syrup, salt and pepper. Stir in the green onions, parsley and tomatoes.

3. Drain the lentils very well. Spoon them into the bowl with the other ingredients and stir well. Season with salt and pepper.

4. Serve immediately or cool, cover and leave in fridge. Makes 4 servings.