Active Time

　　10 minutes

　　Total Time

　　35 minutes

　　Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor 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.

　　

Ingredients

Makes about 5½ cups (8-10 servings)

　　2½ cups French green or black beluga lentils, rinsed, picked through

　　3 tsp. kosher salt, divided

　　¼ cup extra-virgin olive oil

　　¼ cup sherry vinegar or red wine vinegar

　　½ tsp. honey

　　¼ tsp. hot smoked Spanish paprika or Hungarian sweet paprika

　　

Step 1

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.

　　

Step 2

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

　　

Step 3

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

　　

Step 4

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