Lentil And Green Bean Salad - cooking recipe

Ingredients

250 g dried brown lentils, rinsed (2x400g cans rinsed and drained)
2 teaspoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons gingerroot, finely grated
2 teaspoons garam masala
1 tablespoon fresh lime juice (we subbed lemon)
200 g green beans, topped
250 g cherry tomatoes, quartered
4 celery ribs, ends trimmed and cut into matchsticks
1 ear of corn, cooked, kernels removed (our addition)
coriander leaves, garnish
yoghurt, to serve

Preparation

Cook lentils about 25mins until tender or drain cans and rinse thoroughly.
Cook onion until tender then add garlic and ginger. Cook for a couple of minutes then add garam masala and cook 1-2mins until aromatic.
Add onion mixture and lime juice to lentils and mix thoroughly. Leave to cool slightly.
Cook green beans until crisp tender then refresh in cold water and drain.
Add corn kernels, green beans, tomatoes & celery to lentil mixture and stir gently to combine.
Season with cracked black pepper and serve garnished with coriander and a dollop of yoghurt (we didn't miss the coriander or yoghurt but the pepper is a must).