If like me you avoid lentils, then try this recipe!

Serves 2

125g brown lentils
1 small brown onion or 4-6 spring onions
200g green beans
10 cherry tomatoes, quartered
2 large cloves of garlic, crushed
2 tbspn finely grated ginger
1 tbspn garam marsala
1 tbspn fresh lime juice
1 tbspn golden flaxseed oil
fresh coriander leaves to garnish (optional)

Soak lentils in plenty of cold water for 1 hour.
Drain, rinse well and place in large saucepan, cover with plenty of boiling water and cook for 40 minutes or until tender.
Drain and rinse well.
Meanwhile, cook beans until just tender - do not overcook - they should be crisp and crunchy and plunge into cold water after cooking. Drain well..
Mix together garlic, ginger, garam marsala, lime juice and oil - this is the dressing.
Chop onion/slice spring onions, add lentils, beans and tomatoes and grate black pepper to taste. Drizzle dressing over and mix together gently.
Garnish with coriander leaves.