Cider Maple Pickled Green Lentils

Pickled green lentils with a kick of mustard and maple! Perfect for wraps, sandwiches and charcuterie boards.

Course Appetizer, Side Dish

Key Ingredient Lentils

Dietary Need Gluten Free, Vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings cups (675 mL)

Calories 75

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

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.