Lentil, green beans and pine nut salad from Food and Cooking of Chile by Boris Basso Benelli

Name: Lentil, green beans and pine nut salad from Food and Cooking of Chile by Boris Basso Benelli
Ingredients: 225 g/8 oz/1 cup green lentils; 150 g/5 oz/1 cup pine nuts in their shells, or 75 g/2½ oz/½ cup ready-prepared pine nuts; 450 g/1 lb/3 cups green beans; 45 ml/3 tbsp olive oil; salt and black pepper; 5 ml/1 tsp wine vinegar; 15 ml/1 tbsp mustard

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The Araucanía Region in southern Chile is home to the Mapuches, where this recipe originates. The Mapuches continue to follow a very natural way of life on their land, and have retained their...

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Ingredients

225 g/8 oz/1 cup green lentils
150 g/5 oz/1 cup pine nuts in their shells, or 75 g/2½ oz/½ cup ready-prepared pine nuts
450 g/1 lb/3 cups green beans
45 ml/3 tbsp olive oil
salt and black pepper
5 ml/1 tsp wine vinegar
15 ml/1 tbsp mustard