Lentil salad with Peas and Green Beans
  • Cooking Time: 30
  • Servings: 8
  • Salt
  • 1 cup brown lentils
  • 8 oz. green beans, cut into 2-in segments
  • 1 cup fresh or frozen peas
  • 1/4 olive oil (or hazelnut oil)
  • 2 tbsp sherry vinegar (I used 1 tablespoon red wine vinegar and 1 tablespoon lemon juice)
  • 1 shallot, chopped (I just used onion)
  • black pepper
  • optional: goat cheese (4 oz crumbled)
  1. Bring a large pot of water to a boil and salt it.
  2. add the lentils and boil (reduced to medium) 7-10 min (when the lentils are just beginning to soften.
  3. Add green beans and cook 5 more min.
  4. Add peas and cook 1 more min.
  5. When lentils are tender, not mushy, transfer everything to a colander and rinse under cold running water and drain well.
  6. Transfer the lentil mixture to a large bowl and add oil, vinegar, shallot and plenty of salt and pepper.
  7. You can make a day ahead and refrigerate. bring to room temp before adding optional goat cheese right before serving.
Wow--just made this Bittman recipe and it is awesome! Added lemon juice (not in recipe)