Lentil, green beans and pine nut salad

Name: Lentil, green beans and pine nut salad (Ensalada de lentejas con porotos verdes y piñones)
Cuisine: Chilean
Ingredients: 225 g/8 oz/1 cup green lentils; 150 g/5 oz/1 cup pine nuts in their shells, or 75 g/2½ oz/½ cup ready-prepared pine nuts; 150 g/5 oz/1 cup pine nuts in their shells, or 75 g/2½ oz/½ cup ready-prepared pine nuts; 150 g/5 oz/1 cup pine nuts in their shells, or 75 g/2½ oz/½ cup ready-prepared pine nuts; 450 g/1 lb/3 cups green beans; 45 ml/3 tbsp olive oil; 5 ml/1 tsp wine vinegar; 15 ml/1 tbsp mustard; salt and black pepper; salt and black pepper

Ensalada de lentejas con porotos verdes y piñones

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

The Araucanía Region in southern Chile is home to the Mapuches, where this recipe originates. The Mapuches continue to follow a very natural way of life on their land, and have retained their traditions for growing and making food. Packed with pine nuts and beans, this easy recipe can be served as an appetizer or light lunch.

Ingredients

225 g/8 oz/1 cup green lentils
150

Method

Soak the lentils in cold water overnight. Drain well, then transfer to a large pan, cover with cold water and boil for 20–25 minutes, until tender. Drain well and leave to cool.
Place the pine nuts in their shells in a pan with 1 litre/

Energy 459kcal/1917kJ; Protein 21g; Carbohydrate 33g, of which sugars 5g; Fat 28g, of which saturates 2g; Cholesterol 0mg; Calcium 88mg; Fibre 3g; Sodium 155mg