Glazed Lentils with Green Beans

Ingredients

• Green or brown lentils 250g
• Vegetable stock 500ml
• Olive oil 2 tbsp
• Medium onion 1, finely chopped
• Garlic cloves 3, minced
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1/2 tsp
• Salt to taste
• Black pepper to taste
• Green beans 300g, trimmed
• Lemon juice 2 tbsp
• Maple syrup (or agave nectar) 1 tbsp
• Fresh parsley or coriander small bunch, chopped

Method

1. Rinse the lentils thoroughly under cold water.
2. Heat 1 tbsp of olive oil in a large saucepan or pot over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic, ground cumin, ground coriander, and smoked paprika, and cook for another minute until fragrant.
3. Add the rinsed lentils and vegetable stock to the saucepan. Bring to a boil, then reduce the heat, cover, and simmer gently for 25-30 minutes, or until the lentils are tender but still hold their shape. Season with salt and pepper.
4. While the lentils are cooking, prepare the green beans. Steam or boil the trimmed green beans for 5-7 minutes until tender-crisp. Drain well and toss with the remaining 1 tbsp of olive oil and a pinch of salt.
5. In a small bowl, whisk together the lemon juice and maple syrup to create the glaze. If the glaze seems too thick, add a teaspoon of water.
6. Once the lentils are cooked and most of the liquid has been absorbed, stir in the lemon-maple glaze. Cook for a further 2-3 minutes, stirring, to allow the glaze to coat the lentils and thicken slightly.
7. Serve the glazed lentils immediately, topped with the dressed green beans and a generous sprinkle of fresh chopped parsley or coriander.