Cider Maple Pickled Green Lentils
A great accompaniment for burgers, sandwiches, wraps or charcuterie boards!
- Pulse
- Lentils
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Makes
- 2 ¾ cups (690 mL)
Nutrition
- Serving Size 1/4 cup (60 mL)
- Calories 75
- Fat 0 g
- Saturated Fat 0 g
- Cholesterol 0 mg
- Carbohydrate 14 g
- Fibre 2 g
- Sugars 6 g
- Protein 4 g
- Sodium 238 mg
- Potassium 206 mg
- Folate 75 mcg
- Iron 1.5 mg
Ingredients
- 1 can (19 oz/540 mL) green lentils, drained & rinsed (yields 2 cups/500 mL cooked lentils)
- 1 medium red or orange bell pepper, quartered & thinly sliced
- 1 Tbsp (15 mL) chopped fresh dill
- 1 cup (250 mL) cider vinegar
- 1/2 cup (125 mL) thinly sliced red onion
- 1/4 cup (60 mL) maple syrup or honey
- 1/4 cup (60 mL) water
- 1 Tbsp (15 mL) whole grain mustard
- 1 tsp (5 mL) salt
Directions
Gently combine lentils, bell pepper and dill in a bowl and set aside.
In a small sauce pan, 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.
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