Pea, Lentil, and Bean Salad

Pea, Lentil, and Bean Salad
This healthy salad is a great way to start using lentils. It is very quick and easy to make and sure to please even the fussiest eater.
Recipe type: Salad
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 1 cup French-style lentils
  • 4 cups water
  • 200 g trimmed fresh green beans
  • 200 g trimmed fresh sugar-snap peas
  • 1 cup frozen peas
  • 1 red onion, finely chopped
  • 100 ml olive oil
  • 2 tablespoons lemon juice
  • salt and freshly ground black pepper, to taste, for seasoning
  • ¼ cup coarsely chopped mint, optional, for garnish
  1. Place lentils and water in a saucepan. Bring to the boil over high heat. Reduce heat to low and simmer for 25 minutes or until just tender. Drain and set aside.
  2. Meanwhile cook green beans in a saucepan of boiling, salted water for 2 minutes. Add sugar-snap peas and cook for 2 minutes. Add 1 cup frozen peas. Cook for a further 2 minutes. Drain. Place in iced water for 5 minutes. Drain and combine with lentils and 1 finely chopped red onion.
  3. Whisk olive oil with lemon juice and season with salt and pepper. Toss gently through salad.
  4. Scatter over coarsely chopped mint. Serve.


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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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