1can(19 oz/540 mL) green lentils, drained & rinsed (yields 2 cups/500 mL cooked lentils)
1mediumred or orange bell pepper, quartered & thinly sliced
1Tbsp(15 mL) chopped fresh dill
1cup(250 mL) cider vinegar
1/2cup(125 mL) thinly sliced red onion
1/4cup(60 mL) maple syrup or honey
1/4cup(60 mL) water
1Tbsp(15 mL) whole grain mustard
1tsp(5 mL) salt
Directions
Gently combine lentils, bell pepper and dill in a bowl and set aside.
In a small saucepan, combine vinegar, onion, maple syrup (or honey), water, mustard and salt. Simmer gently until salt dissolves. Remove from heat.
Spoon lentil mixture into 2 - 2 cup (500 mL) mason jars. Pour vinegar mixture over lentils in the jars and gently stir to combine. Cover the jars with lids.
Set aside to cool for at least 1 hour.
Once cooled, the pickled lentils can be enjoyed immediately, or stored in the fridge for up to one week.
1can(19 oz/540 mL) green lentils, drained & rinsed (yields 2 cups/500 mL cooked lentils)
1mediumred or orange bell pepper, quartered & thinly sliced
1Tbsp(15 mL) chopped fresh dill
1cup(250 mL) cider vinegar
1/2cup(125 mL) thinly sliced red onion
1/4cup(60 mL) maple syrup or honey
1/4cup(60 mL) water
1Tbsp(15 mL) whole grain mustard
1tsp(5 mL) salt
1
Gently combine lentils, bell pepper and dill in a bowl and set aside.
2
In a small saucepan, combine vinegar, onion, maple syrup (or honey), water, mustard and salt. Simmer gently until salt dissolves. Remove from heat.
3
Spoon lentil mixture into 2 - 2 cup (500 mL) mason jars. Pour vinegar mixture over lentils in the jars and gently stir to combine. Cover the jars with lids.
4
Set aside to cool for at least 1 hour.
5
Once cooled, the pickled lentils can be enjoyed immediately, or stored in the fridge for up to one week.
