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Fresh bean & lentil salad

Serves 4

Prep Time 10 min

Cooking Time 20 min + cooling


  • 250g dried puy or brown lentils
  • 2 fresh rosemary or thyme sprigs, leaves chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 100g each green beans and mangetout, halved
  • 4 spring onions, thinly sliced
  • ½ small bunch fresh basil, torn
  • 200g cherry tomatoes
  • 4tbsp extra-virgin olive oil
  • 3tbsp balsamic vinegar glaze
  • 30g parmesan-style vegetarian cheese, shaved, to serve


  1. Put the lentils in a pan with the rosemary or thyme, celery and garlic. Pour over 1 litre water, bring to the boil, then simmer for 15–20 min until tender. Drain the lentil mix and transfer to a large bowl. Set aside to cool.
  2. Meanwhile, blanch the beans and mangetout for 1 min, then drain and add to the lentils. Leave to cool.
  3. Stir in the spring onions, basil and tomatoes and season with black pepper. Mix the oil and balsamic glaze together in a small jug or bowl, then drizzle over the salad and toss lightly. Serve topped with the cheese shavings.

Nutrition star: All lentils are packed with nutrients, but brown and green ones contain twice as much fibre and roughly a third more potassium, phosphorus, iron and copper than red lentils.

Nutrition per serving

Read more on how we calculate nutrition.
353 20.3g 14.9g 3.3g 11.5g 6.5g 0.2g 177mg 36.1g 7.5mg

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