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