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Mediterranean Marinated Lentil Jars

Mediterranean Marinated Lentil Jars

Think of it as all the flavours of a charcuterie board packed into a jar to go. Sturdy cooked lentils marinate in a zesty red wine vinaigrette along with artichokes, sun-dried tomatoes, pepperoncini, and fresh red peppers for the ultimate crunchy, high-protein meal to go.
5 from 1 vote
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Prep Time 30 minutes
Course Salad
Cuisine American
Servings 6

Ingredients
  

For the salad:

  • 2 cups lentils cooked
  • 1/2 cup canned artichokes chopped
  • 1/4 cup olives chopped
  • 1/3 cup red pepper diced
  • 2 Tbsp sundried tomatoes chopped
  • 1/4 cup pepperoncini chopped
  • 1/4 cup red onion finely diced
  • 1/3 cup parsley finely chopped
  • 1/3 cup feta cheese crumbled
  • 2 Tbsp toasted pine nuts

For the red wine vinaigrette:

  • 1/4 cup olive oil
  • 1 Tbsp oil from the sundried tomato jar
  • 3 Tbsp red wine vinegar
  • 1 Tbsp lemon juice
  • 1 small garlic clove minced
  • 1 1/2 tsp dijon
  • 1 1/2 tsp honey or maple syrup
  • 1/2 tsp dried oregano
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • Pinch red pepper flakes

Instructions
 

  • In a bowl, combine the olive oil, sun-dried tomato oil, red wine vinegar, lemon juice, garlic, dijon, honey, oregano, salt, pepper, and red pepper flakes. Whisk vigorously until the dressing is completely emulsified.
  • Add the lentils to the jar along with the artichokes, olives, and sun-dried tomatoes.
  • Add in the onion, pepperoncinis, red peppers, feta cheese, pine nuts, and parsley.
  • Pour the dressing into the jar.
  • Place the lid on the jar, tighten and gently roll/shake to mix all of the ingredients together.
  • Place the jar in the refrigerator and allow to marinate for at least 2 hours before eating… but if you lack patience like I do, it’s still pretty yummy right away.
Keyword Mediterranean Marinated Lentil Jar Salad
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