Lentil and Bean Salad

Ingredients

• 125 g green lentils
• 2 cloves garlic
• 2 sprigs thyme
• 2 tsp chili powder
• 2 Spring Onions
• 2 tbsp coarse mustard
• 6 tbsp white wine vinegar
• Salt
• black pepper (freshly ground)
• 8 tbsp olive oil
• 2 chicory heads
• 1 head lettuce (or several green lettuce leaves)
• 1 can white beans (240 g drained weight)
• 1 can kidney beans (240 g drained weight)

Instructions

1. 1.

   Wash the lentils, then place them in a pot and cover with water. Peel the garlic, wash the thyme, add both to the lentils, bring to a boil, cover and simmer for about 35 minutes until al dente. Drain, let cool.

2. 2.

   Drain the white beans and kidney beans in a sieve, rinse and set aside to drain.

3. 3.

   Clean and wash the chicory and lettuce leaves, then dry them.

4. 4.

   Wash the spring onions, trim, and slice into rings. For the dressing whisk mustard with vinegar, salt, pepper, chili powder, and olive oil.

5. 5.

   Remove the thyme sprigs and garlic from the lentils. Mix the lentils with the drained beans, add the dressing, and season to taste. Arrange the chicory and lettuce on plates, top with the lentil and bean mixture, and serve.