Lentil & green bean salad for 4 person
Delicate lime-infused lentils complement the bold juiciness of the celery and beans. This colourful dish is a meal in itself, but also makes a high-fibre side salad for a summer barbecue.
Ingredients for Lentil & green bean salad
- 250g dried brown lentils, rinsed
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons finely grated fresh ginger
- 2 teaspoons garam masala
- 1 tablespoon fresh lime juice
- 200g green beans, topped
- 1 x 250g punnet cherry tomatoes, quartered
Lentil & green bean salad, How to Make
Step 1Place the lentils and 1.5L (6 cups) cold water in a large saucepan and bring to the boil. Reduce heat to low. Simmer for 25 minutes or until the lentils are just tender. Drain.
Step 2Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic, ginger and garam masala, and cook, stirring, for 1-2 minutes or until aromatic.
Step 3Transfer the onion mixture to a large heatproof bowl. Add the lentils and lime juice, and stir until well combined. Season with pepper. Set aside to cool completely.
Step 4Cook the beans in a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Add the beans, tomato, celery and coriander to the lentil mixture, and stir until just combined. Divide the salad among serving plates. Serve with the yoghurt.
Tip: If you’re short on time, use 2 x 400g cans brown lentils, rinsed, drained, instead of the dried brown lentils.
Additional information for Lentil & green bean salad
Preparation: 0:15 Minutes, Cooking: 0:30 Minutes, Serving: 4 Person, Level:
1075 kj Energy, 4g Fat Total, 1g Saturated Fat, 13g Fibre, 19g Protein, 4mg Cholesterol, 70.69mg Sodium, 6g Carbs (sugar), 29g Carbs (total),
All nutrition values are per serve
This Lentil & green bean salad published first on: Australian Good Taste, Images by: Steve Brown & Mark O’MearaYou May Also Like
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