This is a great protein-packed side.

You could use lemon juice in place of the vinegar if you like.

It’s also a great picnic side.

– – – – – – – – – –
Serves 8

Ingredients

250g black-eyed beans
1 Spanish onion
Olive oil
3 cloves garlic, peeled
1 can lentils, drained and rinsed
2 tbsp extra virgin olive oil
4 tbsp red wine vinegar
4 spring onion, sliced
¼ bunch parsley, chopped
2 tbsp dill, chopped

Method

Soak the black-eyed beans in lots of water overnight. Drain and rinse.

Cover them with cold water and bring to the boil. Drain and rinse, and return to a clean pot with fresh water.

Add garlic and onion, and bring to a boil, skimming any impurities, if necessary.

Lower the heat and simmer for about half an hour.

Add lentils, season with a tsp salt, and cook for another 20 mins or until lentils and beans are tender.

Drain, discard garlic cloves and onion, and pour into a large bowl.

Add the oil, parsley and dill, and season to taste.