This salad is the perfect way to enjoy the texture of our meaty Flourist Laird Lentils. Simply soak, steam, and marinate your way to your new favourite lunchtime salad or an easy addition to a weeknight grain bowl.
Marinated Laird Lentils
2 cups dry Flourist Laird Lentils, soaked
1/3 cup olive oil
1/3 cup red wine vinegar
1 tbsp Dijon
1 tbsp sugar
1 tsp salt
1-2 tsp chili flakes
Soak the lentils in plenty of cold water for 8-24 hours on the countertop. Once ready, drain and rinse the lentils. Transfer to a pot with a vegetable steaming basket. Add water until the water reaches just below the steaming basket. Add the drained and rinsed Laird Lentils to the pot and bring to a boil, covered. Once boiling, turn the heat to medium and steam for 20-25 minutes, checking at 15 minutes for doneness (the longer the lentils soak, the less cooking time they need).
While the Lentils are steaming, prepare a mixing bowl with the olive oil, wine vinegar, Dijon mustard, sugar, salt, and chili flakes. Carefully add the hot lentils to the bowl and mix well. The lentils will absorb the dressing as they cool. Allow to come to room temperature and serve as is, or refrigerate for later use.
Serve with freshly chopped parsley, toasted sunflower seeds, and ripe avocado if desired. Try a fresh squeeze of lemon if the lentils have been sitting for a few days.
Get nutritional details for our Laird Lentils here, along with detailed methods for cooking.
