Lentil & Green Bean Salad

October 6, 2016
Lentil & Green Bean Salad
Serves: 4
Ingredients:
  • 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)
Directions:

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

Copyright © Toni Fiore 2020  |  Designed and Developed with    by LizTheresa.com