Salad with Lentils and Beans
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 125 grams green Lentils
- 2 garlic cloves
- 2 sprigs thyme
- 2 generous pinches Chili powder
- 2 scallions
- 2 Tbsps grained Mustard
- 6 Tbsps White vinegar
- salt
- peppers
- 8 Tbsps olive oil
- 2 Endive
- 1 herb Lettuce (or some green lettuce leaves)
- 1 can white Beans (each about 240 grams drained)
- 1 can Kidney beans (each about 240 grams drained)
Preparation steps
1.
Rinse the lentils, place in a pan and cover well with water. Peel the garlic, rinse the thyme, add both to the lentils, boil, cover and cook for about 35 minutes until al dente. Then drain and let cool.
2.
Drain the white beans and kidney beans in a colander, rinse and drain again.
3.
Rinse, trim and drain the endive and lettuce heart.
4.
Rinse, trim and cut the scallions into rings. Stir together with the mustard, vinegar and oil to make a marinade and season with salt, pepper and chili powder.
5.
Remove the thyme and garlic from the lentils. Mix the lentils with the drained beans, add the marinade and season everything. Place the endive and lettuce leaves on a plate, spread the lentils and beans on top and serve.
