Herbed Lentils with Green Beans

Ingredients

• Dried green or Puy lentils 250g
• Olive oil 1 tbsp
• Large onion 1
• Garlic cloves 2
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Chilli powder 1/2 tsp
• Smoked paprika 1/4 tsp
• Chopped tomatoes 1 x 400g can
• Vegetable stock 500ml
• Fresh green beans 200g
• Fresh coriander or parsley, chopped large handful
• Lime 1/2
• Salt and freshly ground black pepper to taste

Method

1. Rinse the lentils under cold water and drain.
2. Heat the 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, cumin, coriander, chilli powder, and smoked paprika, and cook for another minute until fragrant.
3. Stir in the rinsed lentils, chopped tomatoes, and vegetable stock. Bring to a simmer, then reduce the heat, cover, and cook gently for 25-30 minutes, or until the lentils are tender, stirring occasionally.
4. While the lentils are cooking, trim the green beans and cut them into bite-sized pieces. Steam or boil them for 3-4 minutes until just tender-crisp. Drain well.
5. Once the lentils are tender, stir the cooked green beans into the saucepan. Cook for a further 2-3 minutes to heat through.
6. Stir in most of the chopped fresh herbs and the juice of half a lime. Season generously with salt and freshly ground black pepper to taste. Serve immediately, garnished with the remaining fresh herbs.