Lentil and crunchy green bean salad

Friday - - Good Food -

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.

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