Editors' Pick
Lentil, Bean & Parsley Salad
photo by Food.com
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup small blue lentils or 1 cup green lentil
- 3 cups water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons red wine vinegar
- 1 pinch caster sugar (superfine)
- sea salt & freshly ground black pepper
- 5 1⁄2 ounces small green beans, tops removed
- 2 celery ribs, julienned
- 1 small handful fresh flat leaf parsley
directions
- Put the lentils in a saucepan with the water over medium-high heat, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Drain the water and reserve the lentils.
- In a large bowl, whisk together the olive oil, lemon juice, vinegar, sugar, and season with salt and pepper, to taste. Stir in the lentils and leave them out to cool.
- Meanwhile, blanch the green beans in a saucepan of boiling water until they are bright green and crisply tender. Rinse the beans under cold running water, and then drain well. Add the beans, celery and parsley to the lentils and toss the ingredients gently.
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Reviews
-
THIS WAS SIMPLY DELICIOUS AND PERFECT FOR A DIETER WHO LOVES VEGETARIAN DISHES. IT WAS SURPRISINGLY QUITE FILLING. I COOKED THE LENTILS TWICE AS LONG AS THE RECIPE TO GET THEM SOFTER THAN AL DENTE. USING FRESH LEMON JUICE SEEMED TO REALLY BE WHAT PULLED THE DISH TOGETHER. WE ALL ENJOYED THIS SUNDAY NIGHT SALAD MEAL. A GLASS OF A OLD WORLD RICHLY TEXTURED PINOT GRIS OR GRIGIO WOULD MATCH HEAVENLY WELL.
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RECIPE SUBMITTED BY
Food.com
United States
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