Green Beans Lentil Salad

Name: Green Beans Lentil Salad
Prep time: 15 min
Cook time: 30 min
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Salads Mains

Green beans lentil salad is easy, healthy, and filling. Lentils are delicious and perfect for creating a balanced and flavourful meal.

PREP TIME

15 minutes

COOK TIME

30 minutes

SERVES

4-6

About this recipe

Green beans 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 fibre content, represent an excellent choice for keeping you full.

You just can’t go wrong with lentils and their benefits. I love making healthy grain salads and this vegetarian salad is one of them. Remove the feta and you get a delicious vegan meal.

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.

Ingredients

Main Ingredients

1 cup french lentils
150 grams green beans
4-5 spring onions
¾ cup roasted walnuts, chopped coarsely
1 cup parsley leaves, roughly chopped
100 grams feta cheese, crumbled
pomegranate (optional)

Dressing

4 tablespoons of olive oil
2-3 tablespoons of lemon juice
1 tablespoon of pomegranate molasses
salt as required

Notes from Rouba

It’s best to give lentils a rinse before cooking to eliminate any dirt.

Method

Step 1.

Place the lentils in a large saucepan of boiling water, uncovered. Cook for 20-25 minutes or until the lentils is tender but still firm. Drain and set aside.

Step 2.

Boil or steam the green beans. Trim and cut into 5-6 cm long pieces.
Slightly toast the walnuts

Step 3.

To make the dressing, add the dressing ingredients to a jar. Season with salt. Shake to combine. Combine the lentils, onion, green beans, parsley, and walnuts in a bowl. Drizzle over the dressing and mix. Top with crumbled feta.

Here’s a serving tip: Shred some chicken and call it dinner?