Green Bean and Lentil Salad

Lentils work just as well cold in salads as they do in stews and soups. Here, their flavour is enhanced with flat-leaf parsley and a fat-free salad dressing.

Serves 4

Prep time 15 mins

Cooking time 25 mins

Syn Free

Ingredients:-

150g/5oz puy lentils

400g/14oz green beans

1 carrot

2 celery sticks

4 plum tomatoes

2 shallots, peeled

a large handful of roughly chopped flat-leaf parsley

6 tbsp fat-free french-style salad dressing

salt and freshly ground black pepper

Method:-

Rinse the lentils, drain and place in a large saucepan. Fill the saucepan with cold water and bring to the boil. Cook for 20-25 minutes then drain. Rinse under cold water, drain and set aside.

While the lentils are cooking, trim the green beans and cut into 2.5cm/1in lengths. Blanch in boiling water for 1 minute, the drain and leave to cool. Peel and cut the carrot into fine dice and place them in a saucepan of boiling water for 5-6 minutes. Drain and cool.

Finely slice the celery and place in a bowl. Add the lentils, beans and carrots. Roughly chop the tomatoes, finely chop the shallots and add to the bean mixture with the parsley. Stir in the dressing and toss to mix well. Season and serve and serve at room temperature.