Bean and Lentil Salad


2 shallots, thinly sliced
3 cloves roasted garlic, finely chopped
2 tsp olive oil
400g can brown lentils, drained and rinsed
10-12 semi dried tomatoes, finely sliced (5 or 6 tomatoes halved, placed face up on a tray, drizzled with garlic olive oil and baked at 170°C for 2 hours, flattened and cooked for a further 30 minutes)
2 cups chopped green beans, blanched
3-4 cups baby spinach leaves

1. Caramelise the shallots and roasted garlic in olive oil until softened and sweet.
2. Stir through the lentils and semi dried tomatoes, cooking on low for a further 2 minutes, then set aside to cool.
3. Throw the baby spinach leaves, blanched green beans and lentil mixture into a large bowl and toss together until all ingredients are happily mingled.
4. Now all you need to do is fill your plate and tuck in!

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