Lentil, Green Bean and Coriander Stew

lentil bean coriander stewLentils have been so inextricably linked to dull vegetarian diets in the past that I think I have subconsciously veered away from them.

This recipe proves that fear completely unfounded – the fresh herbs and green beans combine with nutty lentils to make a very tasty, very moreish dinner.


300g green beans (approximately – use more or less as you wish), topped and halved
250g dried green lentils
2 onions, halved and finely sliced
60g fresh coriander leaves, finely sliced
3 tbsp olive oil
1/2 tsp cumin seeds
1/2 tsp cayenne pepper or paprika
1 tsp salt

- Put the lentils in a saucepan with 1 litre of water and simmer with the lid half on for 20 mins.
- Add the salt, cayenne or paprika, beans and coriander and bring to the boil. Simmer for another 20 mins until the lentils are soft to the bite.
- Heat the olive oil and fry the cumin seeds on a medium heat for a few minutes until they begin to pop. Add the onions and fry until translucent.
- Combine the lentils and the onions, and serve with a sprig of coriander leaves on top.

(adapted from Madhur Jaffrey’s recipe in The Times Magazine)

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