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The Spokesman-Review Newspaper
Spokane, Washington  Est. May 19, 1883

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