Delicious lasagna filled with spinach, basil pesto, and lots of cheese that is bubbling.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 9 hrs |
| Total Time: | 9 hrs 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup dried green mung beans
- 4 cups water, plus more for soaking
- ½ cup green lentils, rinsed
- 1 bay leaf
- 1 cup quinoa, rinsed
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon distilled white vinegar
- 1 teaspoon honey (Optional)
- 1 teaspoon salt
- ground black pepper to taste
- ⅓ cup light olive oil
- ½ English cucumber, diced
- 1 Roma tomato, diced
- ½ red bell pepper, cut into 1/2-inch pieces
- ½ cup chopped green onions
- ½ cup chopped fresh parsley
Instructions
- Place mung beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Bring 2 cups salted water to a boil in a medium pot. Add lentils and bay leaf, cover, and simmer over low heat for 18 to 20 minutes. Drain and set aside to cool.
- Meanwhile, drain mung beans. Bring 2 cups salted water to a boil in a small pot. Add mung beans, cover, and simmer over low heat for 20 to 25 minutes. Drain and set aside to cool.
- Bring 2 cups salted water and quinoa to a boil in a medium pot. Reduce heat and simmer, uncovered, until all water has been absorbed, 15 to 20 minutes. Remove from heat, cover, and let steam for 5 minutes. Set aside to cool.
- Place lemon juice, zest, vinegar, honey, salt, and pepper in the bottom of a large bowl. Drizzle in oil, whisking constantly until dressing is smooth. Add cooled lentils, mung beans, and quinoa; stir to combine. Add cucumber, tomato, bell pepper, green onions, and parsley; stir to incorporate. Refrigerate until cool, about 1 hour. Taste and adjust salt, if necessary.
Reviews
I made this pretty much as the recipe called except that I substituted a can of chick peas for the mung beans. This was light and delicious as I expected it would be. Next time I will add a chopped, seeded jalapeno to give it a little kick of something extra but the dish certainly is good as is.
To my surprise when I started making this, I had no lentils. I substituted farro and it turned out delicious. It makes a lot so I froze half before adding the cucumber, tomato, bell pepper and parsley (and after the vinegarette). I’m hoping I can thaw, add those fresh ingredients and enjoy during a future heat snap without too much compromise in taste. Will definitely make again and cannot wait to share.
First bite – meh. Second bite – kind of addicting. I made as written except used brown lentils and I did add the (optional) honey. Allow salad to meld overnight in refrigerator before serving. Thank you for tasty, healthy recipe Bren.
Fresh and delicious!! I followed the recipe to a T except I could not find Mung beans so I left them out. It was a very tasty and light lunch. As the submitter stated: fibre and protein and filling. Just as good the next day also. July 2020.