1 tablespoon olive oil OR grapeseed oil OR avocado oil (divided)
2½ shallots ((reserve the last half for the dressing), minced)
1 lb green beans (cut into 1 inch long pieces)
¼ cup chopped dill frons ((stems removed))
¼ cup chopped parsley leaves
1 bunch radishes (shaved)
for the dressing:
½ shallot (minced)
3 cloves garlic (minced)
¼ cup extra virgin olive oil
3 tablespoons dijon mustard
3 tablespoons white wine vinegar
1 teaspoon honey
2 teaspoons sea salt
½ teaspoon white pepper ((black could work too))
Add lentils and bay leaf to a large pot. Cover with 5 cups of water and bring to a boil. Reduce to a simmer and cover. Cook for 45-55 minutes or until the lentils are cooked through. Drain off any remaining water and add to a large bowl.
While the lentils are cooking, heat 1/2 tablespoon of the oil in a skillet. Add in the shallot and cook over medium heat until the shallot is translucent and soft, about 7-10 minutes. Add the shallots to the same large bowl that the lentils will go into.
Add the remaining 1/2 tablespoon oil into the skillet. Add in the green beans and cook over high heat, stirring occasionally. You want the green beans to be browned in places and tender, which should take about 5 minutes on high heat. Add cooked green beans to the bowl.
Add in the dill, parsley and shaved radishes.
Whisk or shake the dressing ingredients together. Toss immediately with the warm salad. Serve warm, room temperature, or cold.
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