about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

French Lentil and Green Bean Salad Recipe

As promised, here is the recipe for the delicious dish I ended up throwing together for yesterday’s lunch.  Lentils are so good for vegetarians because they are not only high in protein, they are a great source of iron.

French Lentil and Green Bean Salad

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Ingredients(serves 10, but could easily be halved)

  • 2 cups dry French lentils
  • 1 pound green or yellow beans (or both!)
  • 2 tbsp chopped fresh thyme
  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp grapeseed oil
  • zest of 1 lemon
  • salt and pepper to taste

Directions:  Sort through dry lentils and make sure there are no rocks or debris, and then rinse well in a colander or strainer.

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Add lentils to a medium sized sauce pan, and cover with water by at least 2 inches.  Bring water to a boil, and then reduce down to a simmer (covered) for about 20 minutes, or until lentils are just tender.  You want to make sure they are still slightly al dente, otherwise they will be mushy in the salad.

While the lentils are cooking, prep your green (and yellow!) beans.  Trim off the ends and wash thoroughly.

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Plunge the beans one handful at a time into boiling water, and cook for 5 minutes – just until tender.  Then strain and run under cold water to stop any carryover cooking.  At this point your lentils should be ready too.  Strain and rinse under cold water, just like the green beans.

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In a separate small bowl, whisk together the ingredients for the dressing – red wine vinegar, Dijon mustard, chopped thyme, grapeseed oil, and lemon zest.  Pour the dressing over the cooled lentils and stir to coat.

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Once the dressing has been combined with the lentils, add the green beans and mix entire salad together.  Add salt and pepper to taste.

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This salad is best if it chills for at least an hour before serving, so that all the flavors can marinate and combine  Serve chilled or at room temperature – both are delicious!

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Enjoy!  :)

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18 Comments so far
Leave a comment

Kristie     at 6:30 pm

Looks delicious!


Carrie     at 8:04 pm

I am making asap! I am re-making the cucumber salad recipe again this week because I love it with my lunch wraps :) I love to see what you are fixing on the farm each day. I think your blog is so entertaining. How do you like the new format?


Emily @ The Front Burner Blog Reply:

LOVE the new format! so much easier and prettier :) glad you like the cucumber salad recipe – i’ve made it twice!


Emily     at 9:24 pm

Yeah! I LOVE lentil salads, especially in the summer. I’ve never considered adding green beans, though. I will definitely be giving this a try when our CSA has green beans ready for harvest. :)


Maria     at 10:05 pm

Hey Emily! Love your blog and have been reading it for a while now. So wish I could work on a farm like you and get to cook with all of those veggies – sounds like a dream job!



Ashley     at 11:59 pm

I am CRAVing fresh green beans!! Maybe the market will have them this week!


Kim in MD     at 10:35 am

Hey – I really like your blog and recipes! Do you ever post nutritional content for any of your recipes?


Emily @ The Front Burner Blog Reply:

Hi Kim! I don’t usually…but I could? If there is a specific recipe you are wondering about, let me know and I’d be happy to analyze and get nutrition facts. I usually do rough estimates in my head when I’m cooking.


Kim in MD Reply:

Thank you – that’s so nice! I was particularly interested in the Lentil and Green Bean Salad, but don’t want you to do anything extra – a rough estimate would be wonderful! BTW, if you do end up moving to the DC area, as a vegetarian/vegan/gluten-free eater, at some point you’ll have to make a trip out to Howard County, MD to check out Great Sage – http://greatsage.com/ :)


Lancaster Farm Fresh CSA Week 10 « Goodbye Texas, Hello PA     at 1:51 am

[…] beans, the grain blend, chickpeas, and a Dijon/red wine vinegar dressing. I loosely based it off this recipe that Emily made, who has a really awesome blog with great […]

Dorry     at 4:24 pm

Hi Emily! I’m making this tomorrow and so excited to share this healthy side dish with my family. Happy Thanksgiving!


Thanksvegan Dishes     at 12:18 pm

[…] I looked to The Front Burner Blog for another vegan protein dish.  I decided to make a variation of Emily’s French Lentil and Green Bean Salad. […]

Cindy     at 12:14 pm

Where can I get French lentils in Cincinnati?


Emily Malone Reply:

Whole Foods or Fresh Market!


Week 8, 2012 | Fare Thee Well     at 8:36 pm

[…] French Lentil & Green Bean Salad; 1/2 cup quinoa […]

4th of July Bash | Delights and Delectables     at 9:28 am

[…] made Maddie and I Emily’s Lentil and Green Bean Salad.  Always a […]

WIAW #8 | Delights and Delectables     at 9:43 am

[…] My Confetti Quinoa Salad was a huge hit, and so was Emily’s Lentil and Green Bean Salad! […]

WIAW #8 - Delights and Delectables     at 7:58 pm

[…] My Confetti Quinoa Salad was a huge hit, and so was Emily’s Lentil and Green Bean Salad! […]

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