Lentil, Bean & Parsley Salad

"Recipe courtesy of William Granger and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/bill-granger/lentil-bean-and-parsley-salad.html"
 
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photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen
photo by Lise S. photo by Lise S.
photo by Genius Kitchen photo by Genius Kitchen
Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

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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

  1. jayma1965
    I added a splash of honey to the dressing. This is absolutely delicious. Really one of the best things I have ever eaten.
     
  2. ann3566
    Haven't made this yet but loved the review by Lisa so much I will be giving it a try this week.
     
  3. Lise S.
    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.
     
    • Review photo by Lise S.
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