Lentil & green bean salad

Ingredients (serves 4)

• 250g dried brown lentils, rinsed
• 2 tsp olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 tsp finely grated fresh ginger
• 2 tsp garam masala
• 1 tbs fresh lime juice
• 200g green beans, topped
• 1 x 250g punnet cherry tomatoes, quartered
• 4 celery sticks, ends trimmed, cut into 4cm matchsticks
• 1/2 cup fresh coriander leaves
• 90g (1/3 cup) low-fat natural yoghurt, to serve

Method

1. Place 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.
2. Meanwhile, 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.
3. Transfer 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.
4. Cook 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.

Notes

• Tip: If you’re short on time, use 2 x 400g cans brown lentils, rinsed, drained, instead of the dried brown lentils.

Source

Good Taste – December 2007, Page 107
Recipe by Chrissy Freer

Nutritional information

This information is per serve.