lentils with green beans and chilli
rating:from Olive magazine
[Ed - they do *tinned* lentils?!]
lentils: 2 x 400g tins (or Puy lentils cooked 20-25 minutes)
olive oil
diced onion
ginger - 3cm lump chopped very finely
2 cloves garlic, finely chopped
1 green chilli, finely sliced/chopped
1 tsp ground cumin seed
1 tsp ground coriander seed
200ml chicken stock
175g green beans, trimmed
yoghurt to serve
heat saucepan. Add 2 tablespoons oil, then onion, garlic and ginger. Cook five mins or until the onion is soft. Add chilli, cumin and coriander. Cook till frangrant. Add lentils and chicken stock. Bring to the boil. Add beans and bring back to the boil; boil for five minutes, until beans are just tender. Serve with yoghurt.
