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Lentil & lima bean salad
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Ingredients:
  • 200g (1 cup) dried lima beans
  • 310g (1 1/2 cups) dried split red lentils
  • 1 bunch green shallots, trimmed, sliced
  • 6 egg tomatoes, cut into 2cm pieces
  • 1 ripe avocado, halved, stone removed, peeled, cut into 2cm pieces
  • 250.00 ml firmly packed fresh basil leaves, shredded
  • 1 garlic clove, finely chopped
  • 60ml (1/4 cup) extra virgin olive oil
  • 21.00 gm fresh lemon juice
  • 5.90 gm Dijon mustard
  • Salt & ground black pepper, to taste
Instructions:
  • In a large bowl, generously cover the lima beans with cold water and let them soak overnight. Alternatively, you can cover the beans with boiling water and soak for 2 hours.
  • Rinse the lima beans and lentils under cold running water until water runs clear.
  • In two large saucepans, place the lima beans and lentils separately and cover each with 1.5 liters (6 cups) of water. Bring to a boil, then simmer uncovered for 5 minutes. Rinse the lentils under cold water and set aside. Continue cooking the lima beans for an additional 40 minutes until tender. Drain and rinse under cold water before using in the recipe.
  • Combine lentils, lima beans, shallots, tomatoes, avocado, basil, and garlic in a large bowl, gently tossing to mix.
  • In a small bowl, blend the oil, lemon juice, mustard, salt, and pepper until smooth. Drizzle the mixture over the salad, lightly toss to mix, and adjust seasoning to taste, if needed.

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