Quick Recipe Version (TL;DR)

Yield: About 6 servings (1/2 cup each)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes + 2 hours chilling

Quick Ingredients

1 cup (190 g) green or brown lentils, rinsed
3 cups (720 ml) water, for cooking lentils
1 tsp kosher salt (for boiling water)
1 cup (240 ml) water (for brine)
1 cup (240 ml) white wine vinegar or apple cider vinegar
1 1/2 tsp kosher salt (or 1 tsp fine sea salt) for brine
2 tsp sugar
2 cloves garlic, thinly sliced
1 1/2 tsp yellow mustard seeds
1/2 tsp whole black peppercorns
1 strip lemon peel (about 2 x 1 inches)
2 sprigs fresh thyme (or 1/2 tsp dried)
1 bay leaf
1 tbsp extra-virgin olive oil (optional, for richness)
Pinch red pepper flakes (optional, for heat)

Do This

1. Rinse lentils, pick out debris, and add to a saucepan with 3 cups water and 1 tsp salt.
2. Bring to a boil, then simmer 18–22 minutes until just tender but not mushy; drain well.
3. In a small pot, combine 1 cup water, vinegar, 1 1/2 tsp salt, sugar, garlic, mustard seeds, peppercorns, lemon peel, thyme, bay leaf, and red pepper flakes.
4. Bring brine to a simmer for 2–3 minutes, then remove from heat and stir in olive oil (if using).
5. Pack warm lentils into a clean 1-quart (1 L) jar and pour hot brine over to fully cover.
6. Cool to room temperature (about 30 minutes), then seal and chill at least 2 hours, preferably overnight.
7. Use drained pickled lentils in salads, grain bowls, wraps, or as a tangy side.

Why You’ll Love This Recipe

It turns simple pantry lentils into something bright, tangy, and complex with almost no effort.
Perfect for meal prep: one batch keeps well all week and instantly upgrades salads and wraps.
Customizable flavor: adjust herbs, spices, and heat to match your favorite cuisines.
Nutrient-dense and naturally vegetarian, with plenty of plant-based protein and fiber.

Grocery List

Produce: Garlic, lemon (for peel), fresh thyme (or other herbs like parsley, oregano), optional fresh parsley or chives for serving.
Dairy: None required; optional feta or goat cheese for serving.
Pantry: Green or brown lentils, kosher or sea salt, sugar, white wine vinegar or apple cider vinegar, extra-virgin olive oil, yellow mustard seeds, whole black peppercorns, bay leaf, red pepper flakes (optional).

Full Ingredients

Lentils

1 cup (190 g) dried green or brown lentils (French green / du Puy also work)
3 cups (720 ml) water, for cooking
1 tsp kosher salt (or 3/4 tsp fine sea salt), for the cooking water

Herbed Pickling Brine

1 cup (240 ml) water
1 cup (240 ml) white wine vinegar or apple cider vinegar
1 1/2 tsp kosher salt (or 1 tsp fine sea salt)
2 tsp granulated sugar (or honey or maple syrup)
2 cloves garlic, thinly sliced
1 1/2 tsp yellow mustard seeds
1/2 tsp whole black peppercorns
1 strip lemon peel, about 2 x 1 inches (use a vegetable peeler to avoid white pith)
2 fresh thyme sprigs, or 1/2 tsp dried thyme
1 bay leaf
Pinch red pepper flakes (optional, for gentle heat)
1 tbsp extra-virgin olive oil (optional, adds body and richness to the brine)

Optional For Serving

Fresh chopped herbs (parsley, chives, dill, or cilantro)
Crumbled feta or goat cheese
Mixed salad greens, cooked grains, or tortillas/wraps

Step-by-Step Instructions

Step 1: Rinse and Sort the Lentils

Place the lentils in a fine-mesh strainer and rinse under cold running water, using your fingers to move them around. Pick through the lentils and remove any small stones or shriveled pieces you see. This takes only a minute but ensures your finished batch is clean and cooks evenly.

Set the rinsed lentils aside to drain while you prepare the pot of water.

Step 2: Cook the Lentils Until Just Tender

In a medium saucepan, combine the rinsed lentils, 3 cups (720 ml) water, and 1 teaspoon kosher salt. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.

Cook, uncovered, for 18–22 minutes, stirring once or twice. You want the lentils to be just tender with a tiny bit of bite, not falling apart. Start checking around 15–16 minutes: taste a few lentils. If they are chalky in the center, keep cooking and check again every 2–3 minutes.

Once done, pour the lentils into a colander to drain very well. You do not need to rinse them. Let them sit in the colander while you make the brine so excess moisture drips off.

Step 3: Build the Tangy Herbed Brine

In a small saucepan, combine 1 cup (240 ml) water, 1 cup (240 ml) vinegar, 1 1/2 teaspoons kosher salt, and 2 teaspoons sugar. Add the sliced garlic, mustard seeds, peppercorns, lemon peel, thyme sprigs, bay leaf, and a pinch of red pepper flakes if using.

Set the pan over medium heat and bring the mixture to a simmer. Once it reaches a simmer, cook for 2–3 minutes, stirring occasionally, just until the sugar and salt dissolve and the garlic and spices become fragrant. Remove the pan from the heat and, if using, stir in 1 tablespoon olive oil. The oil will float on top and soften the sharpness of the vinegar while adding a silky feel to the finished lentils.

Step 4: Pack the Lentils and Pour Over the Brine

Transfer the warm, drained lentils to a clean heatproof glass jar or container, ideally a 1-quart (1 L) wide-mouth jar. Gently tap the jar on the counter to help the lentils settle without smashing them; do not pack them too tightly, or the brine will not circulate well.

Carefully pour the hot brine over the lentils, using a spoon to nudge herbs and spices down into the jar so they are distributed throughout. The liquid should completely cover the lentils; if needed, add a splash of extra vinegar or water to just cover.

Use the back of a clean spoon to release any obvious air bubbles along the sides of the jar. Loosely place the lid on top (do not fully tighten yet to allow steam to escape).

Step 5: Cool, Chill, and Let the Flavors Develop

Let the jar cool at room temperature for about 30 minutes, uncovered or loosely covered, until it is no longer hot to the touch. Once cooled, tighten the lid.

Refrigerate the pickled lentils for at least 2 hours before serving, but for the best flavor, aim for 12–24 hours. During this time, the lentils absorb the tangy, herby brine and become more flavorful and aromatic. Give the jar a gentle shake once or twice as it chills to redistribute the spices and herbs.

Step 6: Serve and Enjoy in Salads, Wraps, and More

When ready to serve, use a slotted spoon to scoop out the lentils, allowing excess brine to drain back into the jar. Taste and adjust with a tiny pinch of salt or a squeeze of fresh lemon juice if desired.

Use the pickled lentils as a protein-packed topping for salads, spoon them over cooked grains for a quick bowl, tuck them into wraps with crunchy vegetables, or serve as a bright side dish. Garnish with fresh herbs and, if you like, a crumble of feta or goat cheese just before serving.

Pro Tips

Do not overcook the lentils. Slightly firm lentils hold their shape in the brine and stay pleasantly toothsome in salads and wraps.
Choose the right lentil type. Use green, brown, or French green (du Puy) lentils; red or yellow lentils are too soft and will turn mushy.
Balance the acidity. If you prefer a milder pickle, use 3/4 cup vinegar and 1 1/4 cups water instead, or add an extra teaspoon of sugar.
Pack while warm. Adding warm lentils to hot brine helps them absorb flavor quickly and evenly.
Save the brine. The leftover brine makes a fantastic base for salad dressings—whisk with extra olive oil and a little mustard.

Variations

Smoky Paprika Lentils: Add 1/2 tsp smoked paprika and 1/4 tsp ground cumin to the brine. Skip the thyme and use a small sprig of rosemary instead for a deeper, earthy flavor.
Mediterranean Herb Lentils: Replace thyme with oregano, add a few strips of roasted red pepper to the jar, and serve with olives and crumbled feta.
Spicy Chili Lentils: Increase red pepper flakes to 1/2 tsp, add a sliced fresh chili (like jalapeño or serrano) to the jar, and use apple cider vinegar for a fruity kick.

Storage & Make-Ahead

Store the pickled lentils in an airtight jar in the refrigerator for up to 7 days. Always use a clean spoon to scoop from the jar to keep them fresh. The flavor will be brightest during the first 3–4 days but they remain safe and tasty throughout the week.

For meal prep, make a batch on the weekend and use throughout the week in salads, grain bowls, wraps, and as a quick side. The lentils can also be made up to 2 days before a gathering; simply give the jar a shake just before serving to redistribute the herbs and spices.

Nutrition (per serving)

Approximate values per 1/2 cup serving (about one-sixth of the batch), using the full amount of olive oil: about 140 calories; 9 g protein; 3 g fat; 22 g carbohydrates; 6 g fiber; 4 g sugar; 380 mg sodium. Values will vary based on exact ingredients, vinegar type, and how much brine you consume.

Tangy Herbed Pickled Lentils for Salads and Wraps