Serve pickled lentils as side with greens

Seattle chef Robin Leventhal created this recipe for Pacific Northwest Farmers Cooperative. The pickled lentils are perfect as a filling for lettuce wraps, an appetizer mixed with roasted vegetables or served with greens as a side.

Pickled Sunrise Lentils

For the lentils:

1 cup Sunrise Red lentils

2 large garlic cloves, smashed

1 bay leaf

For the brine:

1 cup distilled vinegar

1/2 cup sugar

1/2 cup water

2 tablespoons shallots, minced

1 teaspoon garlic, minced

2 teaspoons whole mustard seed

2 teaspoons whole coriander seed

1/4 teaspoon ground turmeric

Zest from one-half of a lemon

1 bay leaf

Pinch of chili flakes

Rinse and sort the lentils.

Put them in a small saucepan with 4 cups of water, the garlic and bay leaf. Bring to a low boil in salted water and cook until just tender, about 20 minutes.

Drain and spread on a baking sheet to cool.

To make brine, in a dry saucepan on medium, toast the coriander seed until fragrant. Add remaining spices, vinegar, sugar and water. Bring to a quick boil and remove from heat. Let it cool, to allow the flavors to bloom.

Time to pickle: Combine cooled lentils and brine in a 2-quart container and refrigerate until the next day.

Serve as desired.

Yield: 1 quart


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