Prep time: 15 minutes
Whole time: 25 minutes
¼ cup|60 ml white vinegar
1 teaspoon granulated sugar
¾ teaspoon kosher salt, plus extra to style
1 medium shallot, finely chopped
¾ cup|170 grams inexperienced lentils
¼ cup|15 grams roughly chopped cilantro
¼ cup|15 grams roughly chopped dill
¼ cup|15 grams roughly chopped parsley
¼ cup|42 grams pumpkin seeds
¼ cup|42 grams sunflower seeds
Three tablespoons olive oil
freshly floor black pepper, to style
1. In a small saucepan, deliver the vinegar, sugar, salt, and a pair of tablespoons water to a boil. Take away from the warmth and add the shallot. Let sit at room temperature till cool.
2. Carry a small saucepan of salted water to a boil. Add the lentils and cook dinner till simply tender, about 12 minutes. Drain, then run beneath chilly water till fully cool. Switch the lentils to a big bowl with the herbs and seeds.
3. Add the shallot and its pickling liquid to the lentils, together with the olive oil. Season the salad with salt and pepper and refrigerate till able to serve.
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