Warm lentil and green bean saladPrint This
- 1 tin organic green lentils rinsed and drained
- 1 tsp. salt
- 1 cup trimmed green beans
- 2 tablespoons olive oil
- 1 medium red onion , peeled and chopped
- 1 cup mixed frozen peas and sweetcorn
- Half cup chopped carrots
- 1 clove of garlic
- 1 cube vegetable stock
- 1 teaspoon mixed herbs spice
- Sea salt
Wash and trim the green beans, then cut into pieces.
In a pot, bring water to a boil, then drop in the green beans to blanch them for 3 minutes (or longer, but I like mine bright green and still crunchy).
Then strain the green beans through a colander, and rinse them under cold running water to stop them from cooking.
Heat a non-stick pan on low / medium heat and pour oil.
Fry the onions and garlic for less than a minute and add the carrots and green beans. Cook for 1 more minute.
Add the lentils and stock cube (mixed with 4 tablespoons hot water).
Now add salt and the mixed herb spice. Stir and cover the pan and turn off the cooker.
Serve and enjoy.