How long do lentils last in the fridge?

Store dried lentils in an airtight container in the cupboard or in a cool dry place for up to one year. Cover and refrigerate within two hours of cooking. Dried lentils that have been cooked can be kept covered in the fridge for 5-7 days or frozen for up to 6 months.

What do you eat with lentils?

If you have a few root vegetables hanging out in your fridge, those are also great with lentils, like in this warm lentil and root vegetable salad with parsnips and carrots . Lentils are particularly nice with cheese, as in this grilled halloumi and lentil salad.

Can I eat lentils everyday?

Most people can enjoy lentils as part of their regular diet without any concern . But lentils also contain natural compounds called anti-nutrients. These substances bind with nutrients like iron and zinc, making them harder for our bodies to absorb. Soaking and cooking lentils can help reduce this effect.

Can I use 3 year old lentils?

If stored at less than 15 percent moisture and under 60 degrees Fahrenheit, lentils have a shelf life of up to three years ; however, long storage may cause discoloration, hardness or moisture absorption.

Peter Miller's Lentils Folded into Yogurt, Spinach, and Basil Recipe on Food52 (2024)

Make Ahead

by: Genius Recipes

April10,2014

13 Ratings

Peter Miller's Lentils Folded into Yogurt, Spinach, and Basil Recipe on Food52 (1)

Serves 4

Jump to Recipe

Author Notes

Peter Miller says, "Make this with a light touch so you can taste the different ingredients involved. And serve it in smaller portions than you might imagine—let people come back for seconds. It is a nod to pesto and a salute to yogurt.

You can buy baby spinach year-round. But if it is spring, buy true baby spinach, the smaller leaves of the early variety; they will have a subtler taste and texture. Wash and dry either type well; the leaves will not chop or tear cleanly if still damp." Adapted slightly fromLunch at the Shop: The Art and Practice of the Midday Meal (Harry N. Abrams, 2014). —Genius Recipes

Test Kitchen-Approved

What You'll Need

Ingredients

At home
¹/₂ cuppine nuts or chopped walnuts
2 cupsbaby spinach
1 cupfresh basil leaves
1 cupcooked lentils (small green Puy, or any other that will hold its shape)
2 tablespoonsfresh flat-leaf parsley leaves, chopped
1 garlic clove, finely chopped
1 lemon
1 cupGreek yogurt
¹/₄ cupolive oil
Salt
Freshly ground black pepper

At the office
¹/₂ lemon
¹/₂ cupParmesan cheese, sliced
Salt
Freshly ground black pepper

Directions

At home: Heat a small sauté pan over medium heat. Add the pine nuts or walnuts and cook until lightly toasted, 5 to 7 minutes. Lay them out on a wooden cutting board to cool, then chop them roughly to the size of the lentils.
If your knife is sharp enough to slice the spinach and basil leaves without bruising them, gently cut them into bite-size pieces. Otherwise, tear them by hand.
Place the lentils in a bowl and mix in the spinach, basil, parsley, and garlic (note: If you'd like the spinach and basil to hold their green form better, add them toward the end instead). Squeeze the lemon into the lentils, mix, and then fold in the yogurt. Mix again, then slowly pour in the oil, stirring, as you do, to combine. At this point, taste the mixture, and season with salt and 2 good grindings of pepper. Finally, fold the roasted nuts into the dish, and finish with a drizzle of oil. The dish is now ready to serve.
The lentils and greens will keep in an airtight jar or container in the refrigerator for at least 3 days.
At the shop: For lunch, bring the lentils and greens close to room temperature before serving. They can go on a slice of buttered (and perhaps grilled) bread, or on a lettuce leaf as a salad. Top the lentils with a squeeze of lemon juice, some Parmesan, and a final grind of fresh pepper.Sometimes, if there are any lentils left after lunch, we serve them as a late-day snack, with a little extra salt at the end.

Tags:

Salad
Vegetable
Basil
Lentil
Parsley
Pine Nut
Spinach
Walnut
Yogurt
Make Ahead
Spring
Summer

See what other Food52ers are saying.

whym
Lisa Rikard Roll
ItsBrooksie
Jen S
Diana

Recipe by: Genius Recipes

Popular on Food52

28 Reviews

Katie April 12, 2023

This is so simple and delicious - I add lemon zest, sometimes swap in dill for parsley or almonds for walnuts. Blood orange olive oil for regular, etc.
really health and fresh.

Akané April 21, 2022

Super delicious! 😋
I halved the lemon juice and added a bit of preserved lemon I found in the back of the fridge for more fresh flavours without sourness.
Definitely will make again!
I read someone’s review saying this is what they serve for school lunch in Spain, lucky Spanish kids!

whym April 4, 2022

This is sooooooo good on toast, and super easy to make! I added some minced onion to the lentils when I was cooking them and I added a poached egg yolk for some richness. I'm definitely adding this recipe to my regular rotation of easy vegetarian meals

butterscotch August 13, 2021

So good. I used a mix of baby kale and arugula in place of the spinach and small black lentils. The toasty walnuts really make the dish. I wouldn't consider using pine nuts (not enough flavor or texture), but I think either pecans or almonds would be great, as long as they're well-toasted.

russeaime January 29, 2018

I made this tonight for dinner and really like the idea of combining lentils, yogurt, and greens (three of my favorite foods!), and then served it over some red Bibb lettuce. I did change things up a little and threw in some beet greens to the spinach. I am bad about measuring greens and found I had too many so added 1 cup more lentils, but kept everything else the same. This made it more like a salad than a dip. I also added some sumac, Aleppo pepper, and lemon zest at the end. I'm also thinking of tossing in some leftover roasted romanesco for lunch tomorrow.

Lisa R. August 15, 2017

Looks good for lunch!

Jana E. January 9, 2017

Yum! I skipped the final 1/4 cup olive oil in the interest of saving calories. I toasted the garlic with the walnuts. And to cook the lentils, I sauteed them for a few minutes with a half tablespoon of olive oil, salt, pepper, cayenne, and cumin before boiling. Really satisfying as a lunch all on its own!

lilyjean May 1, 2016

I adore this recipe and have shared it many times! Thanks for one for the arsenal.

ItsBrooksie April 27, 2016

I made this yesterday and it's very good. I wonder if it would benefit from a touch of sweetness - maybe a little bit of honey? I think I'd also reduce the amount of yogurt next time like someone else mentioned - it has the consistency of a spread as is.