1 cup dried French-style lentils
200 g green beans, trimmed, halved diagonally
250 g punnet cherry tomatoes, halved
½ red onion, thinly sliced
1 cup fresh parsley leaves
1 cup shredded fresh basil
100 g Greek feta, crumbled
¼ cup olive oil
2 tbsp red wine vinegar
1 small clove garlic, crushed
Salt and pepper, to taste
- Place lentils in a sieve. Rinse under cold water. Add lentils to a large saucepan of boiling, salted water. Boil for about 15 minutes, or until just tender. Drain. Rinse under cold water to cool. Drain well. Transfer lentils to a large bowl.
- Place beans in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Rinse under cold water. Drain well.
- To make dressing, combine oil, vinegar and garlic in a small jug. Season with salt and pepper. Whisk well.
- Add beans, tomatoes, onion, parsley, basil and dressing to lentils. Toss well. Add feta. Toss gently. Transfer to a serving bowl.