Easy lentil salad
Prep time 2-3 hours Cooking time 25 mins Serves 4 400g mix of green whole mung beans and split mung lentils, soaked for 2-3 hours 2 shallots, chopped 1 cup halved seedless green grapes 1 cup halved seedless red grapes 1 cucumber, peeled, seeded and diced 1 red pepper, seeded and diced 1/2 cup coarsely chopped skinned and toasted hazelnuts 2 tsp lemon zest FOR VINAIGRETTE 1/3 cup fresh lemon juice 1/3 cup extra-virgin olive oil 1 Bring a large pan of salted water to a boil over high heat. Add all the lentils and cook until tender, stirring occasionally, about 18-20 minutes. Drain and allow to cool for 5 minutes. 2 Place lentils and remaining ingredients in a large salad bowl. 3 To prepare the vinaigrette, pour the lemon juice in a small bowl. Slowly add oil, whisking constantly, until combined. Season with salt and pepper, pour the vinaigrette over the salad and toss well.