Summary

Ingredients

• 75 g belua lentils
• 250 g beans, reen
• 1 beefsteak tomato (s)
• 2 spring onion (s)
• 2 tablespoon parsley, smooth, chopped
• 1 tablespoon mint, chopped

For the marinade:

• 1 clove garlic
• 0.5 ½ lemon (s), juice from it
• 1 tablespoon vegetable stock, cold
• salt and pepper
• cumin
• Paprika powder, hot
• 2 tablespoons extra virgin olive oil

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Instructions

1. Rinse the lentils in the sieve, cook in water or low-salt vegetable stock according to the instructions on the packet, drain and allow to cool. Wash and clean the beans, cut into pieces about three centimeters long and cook in water for about ten minutes. Also drain and let cool. Rinse the tomato, remove the stem and the seeds. Dice the pulp. Clean and wash the spring onions, cut into rings and add to the tomatoes. Mix the crushed garlic clove with the lemon juice, the broth and the spices, fold in the oil. Add the marinade to the lentils, beans, tomatoes and herbs. Let the salad steep for about half an hour and season to taste.