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Sesame-Ginger Marinated Lentils & Green Bean Salad

by | May 29, 2015 | Eric the Trainer Recipes, Eric the Trainer's Archive, New Recipe, Recipe Archive

Ingredients
  • 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
  • Vinaigrette
  • 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
Instructions:

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.

Yield

4 servings

Provided with permission from the ACF, recipe courtesy of Canadian Lentils

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