French Lentil Tomato Green Bean Salad

2 cups Basic Every Day Lentils
200 grams green beans, cooked and cooled
1 cup cherry tomatoes, halved
10 Kalamata olives, pitted and minced
1 handful Italian parsley, minced
Crumbled feta, if desired
Olive oil, if desired

Prepare everything before combining. To cook the green beans, steam or boil for 4-5 minutes, then drain and shock in an ice bath. Drain and chop into 1 inch pieces. Combine all ingredients in a large bowl. Toss gently. Taste and adjust seasoning if desired. Serve right away or store in the fridge. Makes 2 hearty servings or 4 as a side. 

Basic Every Day Lentils
Cooking a batch of these at the start of the week means you are always set with the basic building block of a highly nutritious meal. You'll make these every week! 

2 cups dry French Lentils
1/3 cup olive oil
1/4 cup red wine vinegar
2 teaspoons salt

This is a cooking method I have sworn by for years. It works best with fresh French lentils, and the gentle steam helps them hold their shape beautifully. The seasoning here is so balanced you can eat them just as they are, no extra dressing needed! I still adjust flavours now and then, but this version is one I return to again and again.

Soak the dry French Lentils in plenty of cold water for 12 to 24 hours. Drain. Steam in a vegetable steamer {with plenty of water} for 20 minutes, or until tender but still firm. Remove from the steamer carefully and add to a large bowl. While still hot, add the olive oil, vinegar, and salt. Toss gently. Cool and allow to marinate at room temperature. Once they are cooled, transfer to a container and store in the fridge until ready to use. You’ll have about six cups of seasoned lentils, ready for the week.