Best 3 Green Beans With Lentils Recipes

GREEN BEANS WITH LEMON AND GARLIC

Steps:

• Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
• Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

THREE BEAN AND LENTIL GREEN CHILI

Steps:

• Combine the tomatillos, garlic, onion and jalapeño in a food processor. Blitz until a chunky sauce forms, about 30 seconds. Add the lime zest and 1/2 cup cilantro. Blitz again until combined and broken down, 15 to 20 seconds.
• Heat a 6-quart Dutch oven or other large heavy-bottomed pot over medium-high heat. Drizzle in 1 to 2 tablespoons olive oil, to taste, and carefully pour in the tomatillo mixture. Cook, stirring occasionally, until fragrant and some of the liquid has absorbed, 7 to 8 minutes. Liberally season with salt and pepper.
• Turn the heat down to medium low and add the bay leaf, vegetable broth, cannellini beans, chickpeas, navy beans, lentils, cumin, coriander and a pinch each of salt and pepper. Stir together, cover and cook on a low simmer for 20 minutes, stirring occasionally so the bottom doesn't burn.
• Remove the lid and cook until the lentils are tender and the chili has thickened slightly, 5 to 10 minutes. Remove from the heat and squeeze in the juice from 1 of the zested limes; cut the other lime into wedges, for serving. Taste for seasoning and add more salt or pepper, if needed.
• Spoon the chili into bowls, top with sliced avocado, cilantro and lime wedges.

GREEN BEANS WITH LENTILS

Steps:

• Heat oil in a saucepan on a low flame and add the mustard seeds.
• When they begin to sputter, add the chopped french beans, lentils, salt, turmeric powder and water.
• The water should be sufficient to cover the beans, so add some more if necessary.
• Cover the saucepan tightly and cook on a low flame for about 30 minutes or until the beans are well cooked.
• Check to see that the water is sufficient (that is, the mixture isn't dry) every 10 minutes, with stirring, and add more water if necessary.
• After 30 minutes most of the water should have evaporated.
• Switch off burner, remove from flame and serve hot.