Green beans and lentil salad is easy, healthy, and filling. Lentils are delicious and perfect for creating a balanced and flavourful meal. They’re especially pleasurable in salads and soups and due to their high fiber content, they are an excellent choice when it comes to keeping you full.
I love making healthy grain salads and this is one of them. This is the ideal meal for vegetarians. Remove the feta and there you have a vegan heaven meal. You just can’t go wrong with lentils and their benefits.
The most important step in making lentil salad is perfecting the cooking of the lentils so they maintain their shape and firm-tender bite. Be careful not to overcook them as they will become mushy. This salad along with my french lentil and pea salad will keep very well in the fridge for up to 4 days.
- 1 cup french lentils
- 150 grams green beans
- ½ small red onion
- ¾ cup roasted walnuts, chopped coarsely
- 1 cup parsley leaves, roughly chopped
- 100 grams feta cheese, crumbled
- pomegranate (optional)
- 4 tablespoons olive oil
- 2-3 tablespoons lemon juice
- 1 tablespoon pomegranate molasses
- salt as required
*It’s best to give lentils a rinse before cooking, to eliminate any dirt.
Place lentils in a large saucepan of boiling water, uncovered. Cook for 20-25 minutes or until lentils is tender but still firm. Drain, Set aside
Boil or steam the green beans. Trim and cut into 5-6 cm long pieces.
To make the dressing, Add dressing ingredients in a jar. Season with salt. Shake to combine.
Combine lentils, onion, green beans, parsley, and walnuts in a bowl. Drizzle over dressing and mix. Top with crumbled feta.
Here’s a tip: Shred some chicken and call it dinner?
Why you will love this salad:
Easy to make
Sahtan – Enjoy In Good Health