Sauté onions with 2 tablespoons olive oil in a sauce pan over medium-high heat for 2 minutes. Add cherry tomatoes and stir gently for 2 minutes or until the cherry tomatoes start to blister.
Add green beans to the sauce pan and stir for 1 minute, then add Bio-Bud Lentils and lemon juice. Stir for 2-3 minutes to let all the flavours combine.
*To blanche Bio-Buds, soak lentils in cold water for 7 hours. Using 4 liters of boiling water, cook mung beans and lentils for 5 minutes. Then rinse under very cold water for three minutes.
Add pumpkin seeds (save a few to garnish) to sauce pan and stir to combine before removing sauce pan from heat.
Place in a large dish, drizzle with olive oil and apple cider vinegar, season with salt and pepper and gently toss.
Garnish with remaining pumpkin seeds and parsley or cilantro.
Ingredients
Directions
Sauté onions with 2 tablespoons olive oil in a sauce pan over medium-high heat for 2 minutes. Add cherry tomatoes and stir gently for 2 minutes or until the cherry tomatoes start to blister.
Add green beans to the sauce pan and stir for 1 minute, then add Bio-Bud Lentils and lemon juice. Stir for 2-3 minutes to let all the flavours combine.
*To blanche Bio-Buds, soak lentils in cold water for 7 hours. Using 4 liters of boiling water, cook mung beans and lentils for 5 minutes. Then rinse under very cold water for three minutes.
Add pumpkin seeds (save a few to garnish) to sauce pan and stir to combine before removing sauce pan from heat.
Place in a large dish, drizzle with olive oil and apple cider vinegar, season with salt and pepper and gently toss.
Garnish with remaining pumpkin seeds and parsley or cilantro.