Big Batch Marinated Lentils

Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavour so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You can keep a batch of these dressed lentils in the fridge and add to salads, pastas, soups and more all week long.

2½ cups French green or black beluga lentils, rinsed, picked through
3 tsp. sea salt, divided
¼ cup extra-virgin olive oil
¼ cup sherry vinegar or red wine vinegar
½ tsp. pure honey
¼ tsp. hot smoked Spanish paprika or Hungarian sweet paprika

Combine lentils and 2 tsp. salt in a large saucepan and pour in cold water to cover by at least 1”. Bring to a boil, then reduce heat to low and simmer gently until lentils are tender but still have some bite (like al dente pasta), about 20 minutes. Drain and return to pot.

Meanwhile, whisk oil, vinegar, honey, paprika and remaining 1 tsp. salt in a small bowl or measuring glass.

Pour vinaigrette over hot lentils and toss to coat. Let sit at least 10 minutes before serving to give lentils time to absorb flavours from vinaigrette.

Makes about 5½ cups (8-10 servings).

Make-Ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.