Lentil, bean and kale salad
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
A simple, summery salad made with store cupboard ingredients. You can always swap the dried ingredients for tinned or jarred ingredients for fresh, if you have them.
By Jack Monroe
From Daily Kitchen Live
Ingredients
- 100g/3½oz dried brown, green or red lentils (or use tinned)
- 100g/3½oz dried black-eyed or haricot beans
- 8 sun-dried tomatoes, roughly chopped
- handful green or black olives from a jar, roughly chopped
- handful fresh flatleaf parsley, torn (or other soft herb, such as mint)
- 80g/3oz kale, stalks removed and chopped (or other leafy greens, such as spinach or spring greens)
For the dressing
- 1 large garlic clove, crushed or grated
- 1 fresh red chilli, deseeded and finely chopped (or 1 tsp chilli powder)
- 130ml/4½fl oz olive oil
- 1 lemon, zest and juice
Method
Soak the lentils and beans overnight, or for at least 8 hours. Rinse the lentils and beans and put into a saucepan of cold water. Bring to the boil and cook for 10 minutes, removing any scum that comes to the surface. Reduce to a simmer and cook for 30 minutes, or until tender. Drain and rinse. (Skip this step if using tinned lentils, just warm them through in a saucepan with a splash of water.)
To make the dressing, put all the ingredients into a lidded jar and shake vigorously until combined. Taste and adjust with more lemon, if needed. Put into a saucepan and warm over a low heat.
Toss the beans and lentils with the remaining salad ingredients. Drizzle over the dressing to taste and serve.
