- 7/ 8 cup beluga lentils
- 1 7/ 10 pounds green beans
- 7 ounces fava beans
- 2 spring onions
- 1 clove garlic
- 3 1/ 2 ounces micro greens
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- Salt and pepper to taste
Rinse lentils and put them in a pot. Cover with water and bring to a boil then down to a simmer on low for 30 - 35 minutes, or until the lentils are just cooked. While the lentils are still hot add olive oil, vinegar, minced garlic and finely sliced spring onions, and set aside.
Wash the green beans and fava beans (you can use either fresh or frozen) and trim the ends off green beans. Bring a pot of water to boil, add salt, green beans and fava beans and cook for 10 minutes. Drain and add to the bowl withlentils.
Toss everything together and season with salt and pepper. Adjust olive oil and vinegar to yourliking, if needed. Let the salad cool until it is just warm and then add micro greens and serve.