Sesame-Ginger Marinated Lentils & Green Bean Salad
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Credit: Courtesy of Canadian Lentils
From the Chef
“This salad gets better after time in the fridge to soak up all the flavours.”
½ cup (125 mL) green, French green, or black (Beluga) lentils
1 lb (500 grams) fresh green beans, washed and trimmed
¼ cup (60 mL) finely chopped red onion
3 cups (750 mL) spring greens or arugula
1 Tbsp (30 mL) sesame seeds, toasted, for garnish
2 Tbsp (30 mL) canola oil
2 Tbsp (30 mL) orange juice
2 Tbsp (30 mL) rice vinegar
1 Tbsp (15 mL) soy sauce
1 tsp (5 mL) sesame oil
1 tsp (5 mL) honey
1 garlic clove, crushed
1 tsp (5 mL) grated fresh ginger
1. Bring 2½ cups (625 mL) of water to a boil in a medium saucepan. Add the lentils and cook for 35-40 minutes, until almost tender. Cut the beans into 1-inch (2.5 cm) lengths; add them to the lentils. Cover and cook for another 5 minutes, until the lentils are tender and the green beans are tender-crisp.
2. Drain well in a colander and transfer to a shallow serving bowl. Add the onion. In a small bowl or jar, whisk or shake together the canola oil, orange juice, rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger; drizzle over the lentils and beans and toss to combine.
3. Serve over greens or arugula, and sprinkle with sesame seeds just before serving.
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