Lentil, green beans and pine nut salad

Ensalada de lentejas con porotos verdes y piñones

Preparation info
  • Serves


    • Difficulty


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.


  • 225 g/8 oz/1 cup green lentils
  • 150


  1. 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.
  2. Place the pine nuts in their shells in a pan with 1 litre/