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Nine delicious salt-free recipes

Puy lentil salad with sun-blushed tomato and French beans

Puy lentil salad with sun-blushed tomato and French beans

The Kitchen in the Castle, Howth (Suggestion: serve with wedge of frittata)

Serves 6

LENTIL SALAD

Ingredients

  • 200g puy lentils
  • 2 bay leaves
  • 500ml water
  • 150g French beans, cut in 3
  • 150g sun-blushed tomatoes
  • 1 red onion, finely chopped
  • 20g chopped basil
  • 2tbsp white wine vinegar
  • 2tbsp capers, roughly chopped
  • 1tbsp Dijon mustard
  • 60ml extra virgin olive oil

Method

  1. Place the lentils into a saucepan with the bay leaf and water. Bring to the
    boil, cover, lower the heat and simmer for 15-20 minutes until the lentils
    are tender. Drain the lentils and cool under running water, remove the
    bay leaves.
  2. Blanch the beans in boiling water for about 3 minutes, drain and cool under running water.
  3. In a bowl, whisk together the red onion, mustard, capers, white wine
    vinegar and olive oil.
  4. Mix together the lentils, sun-blushed tomatoes and beans. Pour over the dressing and half the basil, mix together. Sprinkle the rest of the basil over the top.
Per Serving
Calories
143
Protein
3.6
Fat
10.6
Saturated
1.5
Mono
7.5
Poly
1.1
Carb
8.6
Sugar
2.4
Fibre
1.6
Salt
0.21

 

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