Lentil & Green Bean Salad

October 6, 2016
Lentil & Green Bean Salad
Serves: 4
  • 1/4 Cup olive oil or light salad oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon whole grain Dijon mustard
  • ½ teaspoon dried marjoram
  • ¼ teaspoon dried thyme
  • ¼ -1/2 teaspoon fine salt
  • Freshly ground pepper
  • 2 teaspoons olive oil
  • ½ cup walnuts, toasted
  • 1 large red or white onion, cut in half and sliced very thin
  • 2 cups (½ pound French green beans
  • 1½ cups of French green or Umbrian lentils
  • ¼ to ½ cup chopped parsley (optional)

Combine all the ingredients for the dressing, shake or whisk well and set aside.

Toast the walnuts and set aside.

Over medium heat, sauté the onions in a little olive oil, just until lightly softened but not caramelized, about 3-5 minutes. Set into a large bowl, drizzle on some of the dressing, toss and set aside.

Cook the green beans in 5 cups of water until crisp-tender, about 5 minutes. Remove with a slotted spoon (reserving the water) and drop into a bowl. Drizzle on a little oil toss and set aside.

Bring the water back to a boil and drop in the lentils. Boil for 5 minutes, then lower the heat and simmer for 15-20 minutes just until very firm-tender. Do not overcook. You want a firm lentil that retains its shape! Drain and set aside in a large bowl. Gently fold in a little dressing.

When the lentils are warm, add the walnuts, onions, green beans and dressing to taste.

Add the parsley and serve as a side or on a salad!

This salad gets more delicious if it sits overnight. Before serving give it a generous squeeze of fresh lemon! This makes a satisfying take to work lunch

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