• Pickled Lentils

    Ingredients

    1 ½ Cups

    • Ingredients
      Amount
    • Whole green lentils
      ½ cup
    • Split red lentils
      ½ cup

    Brine

    • Ingredients
      Amount
    • Bay leaf
      1 each
    • White wine vinegar
      4–6 each
    • Water to cover
      1 cup
    • Sugar
      ½ cup
    • Water
      ½ cup
    • Shallots, minced
      2 Tbsp.
    • Garlic, minced
      1 tsp.
    • Yellow mustard seeds
      2 tsp.
    • Coriander seeds
      2 tsp.
    • Ground turmeric
      ½ tsp.
    • Lemon, zested, ½ inch strips
      1 each
    • Crushed red chili flakes
      ¼ tsp.

    Method

    1. Rinse and sort the lentils.
    2. Place lentils into separate small saucepans with 4 cups of water. Bring to a simmer and cook until almost tender. For the split red lentils, about 5 minutes. For whole green lentils, about 16 to 18 minutes.
    3. Drain and spread on a baking sheet to cool.

    For the brine

    1. Add all ingredients to a sauce pot. Bring to a quick boil and remove from heat. Cool.

    For the pickling

    1. Combine cooled lentils and brine in a non-reactive container and refrigerate for 12 to 24 hours.
    2. Serve as desired.
     Pickled Lentils make for a delicious and tangy topping to offer in a Lentil Hummus Bar as shown in the above video.