Bean salad with beluga lentils and tomatoes

Ingredients for 2 servings:

• 75 g beluga lentils
• 250 g green beans
• 1 beefsteak tomato(s)
• 2 spring onions
• 2 tbsp flat-leaf parsley, chopped
• 1 tbsp mint, chopped
• 1 garlic clove(s)
• ½ lemon(s), juice
• 1 tbsp vegetable broth, cold
• salt and pepper
• cumin
• Paprika powder, hot
• 2 tbsp extra virgin olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Rinse the lentils in a sieve, cook in water or low-salt vegetable broth according to the package instructions, drain, and let cool. Wash and trim the beans, cut into approximately three-centimeter-long pieces, and cook in water for about ten minutes. Drain and let cool. Rinse the tomatoes, remove the stems, and seeds. Dice the flesh. Trim and wash the spring onions, slice them into rings, and add them to the tomatoes. Mix the crushed garlic clove with the lemon juice, broth, and spices, then whisk in the oil. Add the marinade to the lentils, beans, tomatoes, and herbs. Let the salad marinate for about half an hour and season to taste.