Mediterranean-Style Detox Bowl with Marinated Lentils
  • 1 cup uncooked French green lentils
  • ½ cup uncooked green or brown lentils
  • 2 Tbsp olive oil
  • 2 Tbsp + 1½ tsp red wine vinegar (or to taste)
  • 1 Tbsp lemon juice (fresh is best)
  • 1½ tsp Dijon mustard
  • 1½ tsp pure maple syrup
  • 1 tsp fine sea salt, or to taste
  • ¼ tsp freshly ground black pepper
  • 1 to 1½ cups thinly sliced green onions (about 1 medium bunch), dark and light green parts only
  • ⅓ cup fresh parsley leaves, minced
  • ½ cup oil-packed sun-dried tomatoes, drained and finely chopped
  1. Prepare the Lentils
  2. Pick over the lentils, discarding any debris before rinsing and draining them
  3. In a medium saucepan over medium to high heat, add the lentils, along with 4 cups water and bring to a boil
  4. Reduce the heat to medium or medium-low and simmer, uncovered, for 20-25 minutes, or until they're tender.
  5. Drain
  6. Mediterranean Bowl
  7. In a large bowl, whisk together the oil, vinegar, lemon juice, mustard, maple syrup, salt, and pepper.
  8. Stir in the green onions, parsley, and tomatoes.
  9. Spoon them into the bowl with the other ingredients (it’s okay if they are still warm) and stir well.
  10. Season with additional salt and pepper.
  11. Serve immediately, or let cool slightly and then cover and marinate in the fridge for a couple of hours or overnight.
  12. Stir well before serving
This dish will keep in an airtight container in the fridge for up to 1 week, or you can freeze it in a freezer-safe zip-top bag with the air pressed out for up to 1 month. After thawing, adding extra dressing and sea salt will liven it up again.
Recipe by Veggies By Candlelight at