🇪🇸 Spanish Vegetarian

Lentils Escabeche

Name: Lentils Escabeche
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: to taste Salt; 1/2, thinly sliced Onion; 3 tbsp Olive Oil; 3 Bay Leaf; 2 Carrot; handful, torn Fresh Parsley; 250 g Lentils; 150 ml Apple Cider Vinegar; 1, juiced Sherry Vinegar

🇪🇸 Spanish

Marinated escabeche — lentils pickled warm in vinegar, bay and paprika; serve chilled. Ready in 23 minutes including prep.

Prep 15 min Cook 8 min Serves 2 Easy

Ingredients

Saltto taste
Onion1/2, thinly sliced
Olive Oil3 tbsp
Bay Leaf3
Carrot2
Fresh Parsleyhandful, torn
Lentils250 g
Apple Cider Vinegar150 ml
Sherry Vinegar1, juiced

Instructions

1
Whisk the sherry vinegar juice with the olive oil, salt and pepper for a bright, simple dressing.
2
Prepare the lentils — slice, shred or cube it so every forkful gets some.
3
Toss the lentils with the onion, fresh parsley and the dressing just before serving.
4
Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of sherry vinegar if it needs lift.

Chef's tip

For deeper flavour, toast the smoked paprika in the oil before adding anything wet.

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Watch how it's made

Video: The Authentic Quail Escabeche from Spain - Escabeche de Codorniz. · on YouTube