Lentil and crunchy green bean salad
Prep time overnight Cooking time 25 mins Serves 4 250g mung lentils, rinsed and soaked for 3-4 hours or overnight 1 1/2 litres cold water 2 tsp olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 2 tsp finely grated fresh ginger 2 tsp garam masala 1 tbsp fresh lime juice 200g green beans, trimmed and blanched 250g cherry tomatoes, halved 4 celery sticks, trimmed and diced Chopped coriander, to garnish Yogurt, to serve 1 In a large pan, add lentils and water and bring to the boil. Reduce heat to low. Simmer until lentils are al dente. Drain and set aside to cool. 2 Meanwhile, heat oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add garlic, ginger and garam masala, and cook, stirring, for 1-2 minutes or until aromatic. 3 Transfer the onion mixture to a large bowl. Add cooled lentils and lime juice, and stir until well combined. Season with pepper. Set aside to cool. 4 Add the green beans, tomatoes, celery and coriander to the lentil mixture. Stir until just combined. Divide the salad among serving plates. Serve with yogurt.