Lentils come in and out of favour with me. Whilst I will throw chickpeas into just about anything I sometimes go weeks without going near lentils, and then all of a sudden will feel a urge to use them in something. That is what happened with this dish – I woke up and new I wanted to make a lentil salad for my work lunch and so whipped up this delicious dish. It’s quick, easy, healthy and full of flavour – what more could you want!
Ingredients List
- Small onion
- 2 cloves garlic
- 2 tsp cumin
- 1 tsp ground ginger
- 1 can organic brown lentils
- Green beans
- Cherry tomatoes
- Goats cheese
- Juice of half a lemon
Steps
- Dice the onion & mince the garlic
- Top & tail the green beans and quarter the tomatoes
- Drain & rinse the lentils
- Heat some oil in a small saucepan and cook the onion for 3-4 minutes
- Add the cumin & ginger and cook for 30 seconds
- Add the lentils and stir for 1-2 minutes. Don’t cook for too long or they will go mushy
- Cook the beans in boiling water for 3 minutes then refresh under cold water
- Add the lentil mix, beans and tomatoes to a bowl and toss to combine
- Crumble goats cheese on top then squeeze lemon juice over
- Enjoy!
Step 2: Prepare the beans
Step 3: Drain & rinse the lentils
Step 4: Cook the onion
Step 5: Add the ginger & cumin
Step 6: Add the lentils
Step 7: Cook the beans
Step 8: Add the lentils to a bowl
Step 8: Add the beans & tomato
Step 9: Squeeze over lemon juice
Do you have foods that come in and out of favour? Got a favourite lentil recipe you’d like to share?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Elizabeth@Thebackyardlemontree
August 5, 2013 at 7:18 pm (11 years ago)This looks good. I’ve never used canned lentils in fact I have a can in my pantry that I bought on a whim ages ago so I’ll have to try this salad out.
Elizabeth@Thebackyardlemontree recently posted…Swedish yellow split pea soup
I Spy Plum Pie (admin)
August 5, 2013 at 8:12 pm (11 years ago)I tend to keep cans of organic lentils, chickpeas & kidney beans on hand as they are so versatile for quick and easy mid-week meals. I’m not good at remembering to soak things over night during the week, and being in a sharehouse space is a bit of a premium! Just remember to give them a good rinse when you take them out of the can!
Lisa @ Greek Vegetarian
August 6, 2013 at 2:05 pm (11 years ago)Yeah, they’re not bad those canned lentils. So quick and easy. The salad looks really yum Liz. I love goats cheese – it’s got such a unique tang and goes so well with so many things.
Lisa @ Greek Vegetarian recently posted…Vegetarian Pastitsio (Greek pasta bake)
I Spy Plum Pie (admin)
August 8, 2013 at 10:37 am (11 years ago)I have been using so much goats cheese lately – love it!