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Bio-Bud Sprouted Lentil Salad with Green Beans & Cherry Tomatoes

Bio-Bud Sprouted Lentil Salad with Green Beans & Cherry Tomatoes
Shasha Bread Co Bio-Buds

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DifficultyIntermediate
Prep Time25 minsCook Time15 minsTotal Time40 mins

 1 cup blanched* Bio-Bud Lentils
 2 cups halved baby tomatoes
 1 cup string beans, blanched and cut
 ¼ cup finely sliced onion
 4 tbsp pumpkin seeds, lightly toasted or raw
 4 tbsp olive oil
 4 tbsp apple cider vinegar
 ½ juiced lemon
 salt and pepper to season
 finely sliced parsley or cilantro to garnish

1

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.

2

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.

3

Add pumpkin seeds (save a few to garnish) to sauce pan and stir to combine before removing sauce pan from heat.

4

Place in a large dish, drizzle with olive oil and apple cider vinegar, season with salt and pepper and gently toss.

5

Garnish with remaining pumpkin seeds and parsley or cilantro.

Ingredients

 1 cup blanched* Bio-Bud Lentils
 2 cups halved baby tomatoes
 1 cup string beans, blanched and cut
 ¼ cup finely sliced onion
 4 tbsp pumpkin seeds, lightly toasted or raw
 4 tbsp olive oil
 4 tbsp apple cider vinegar
 ½ juiced lemon
 salt and pepper to season
 finely sliced parsley or cilantro to garnish

Directions

1

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.

2

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.

3

Add pumpkin seeds (save a few to garnish) to sauce pan and stir to combine before removing sauce pan from heat.

4

Place in a large dish, drizzle with olive oil and apple cider vinegar, season with salt and pepper and gently toss.

5

Garnish with remaining pumpkin seeds and parsley or cilantro.

Bio-Bud Sprouted Lentil Salad with Green Beans & Cherry Tomatoes