Lemon & Herb Green Lentils with Quick-Pickled Shallots
Ingredients
- 1 cupgreen lentils
- 2½ cupsvegetable broth
- 3shallots
- ¼ cupfresh lemon juice
- 2 tablespoonsapple cider vinegar
- ¼ cupfresh dill
- ¼ cupfresh parsley
- 2 tablespoonsfresh chives
- 2 clovesgarlic
- 3 tablespoonsolive oil
- ·kosher salt
- ·black pepper
- 1 teaspoonlemon zest
Prep
- 01
Slice 3 shallots into thin rings.
- 02
Mince 2 cloves garlic.
- 03
Chop fresh dill, parsley, and chives.
- 04
Zest 1 lemon and juice it to get 1/4 cup fresh lemon juice.
Method
- 01
Bring vegetable broth to a boil in a medium saucepan over high heat. Add green lentils, reduce heat to medium-low, and simmer for 20–25 minutes, stirring occasionally, until lentils are tender but not mushy. Drain any excess liquid.
- 02
While lentils cook, warm 1 tablespoon olive oil in a small skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in apple cider vinegar and lemon juice, then add the sliced shallots. Cook for 2–3 minutes, stirring gently, until shallots are slightly softened and tangy. Remove from heat.
- 03
Transfer cooked lentils to a large bowl. Stir in the pickled shallot mixture (including all the liquid), remaining 2 tablespoons olive oil, fresh dill, parsley, and chives. Season with salt, pepper, and lemon zest. Taste and adjust seasoning as needed.
- 04
Serve warm or at room temperature. The flavors deepen as it sits.
Spice Tips
For a subtle heat, add a pinch of red pepper flakes to the pickled shallots. A touch of Dijon mustard (1 teaspoon) stirred in at the end adds a gentle bite. Fresh mint can replace or complement the dill for a different brightness.
This salad is even better the next day as the lentils absorb the dressing. Make it ahead for lunch. You can serve it warm, room temperature, or chilled.