Lentil, bean and parsley salad by Bill Granger BBC Food

[Guest guest]

Serves 4

 

 

 

Preparation time less than 30 mins

Cooking time 10 to 30 mins

 

 

Ingredients

185g/6½oz brown lentils

2 tbsp extra virgin olive oil

1 tbsp lemon juice

2 tsp red wine vinegar

pinch caster sugar

sea salt and freshly ground black pepper

150g/5½oz small green beans, topped

2 celery stalks, cut into batons

small handful fresh flatleaf parsley leaves

 

 

Method

1. Place the lentils in a saucepan with 750ml/1 pint 7fl oz of water and bring

to the boil. Reduce the heat and simmer for 20 minutes, or until tender. Drain.

2. Whisk together the olive oil, lemon juice, vinegar, sugar, salt and freshly

ground black pepper in a large bowl. Add the lentils, toss, and leave to cool.

3. Blanch the beans in a saucepan of boiling water until they are bright green

and tender, retaining some bite. Rinse under cold running water and drain well.

4. Add the beans, celery and parsley to the lentils and toss together gently.

 

 

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