Thai Green Curry Lentils with Blistered Green Beans

serves

Serves 4

time

15 mins

level

Beginner

This quick, healthy and warming recipe is full of nutrients AND ready in 15 minutes - making it perfect for a midweek dinner. The lentils can be cooked in the microwave which means there's one less pan to worry about.

Recipe by @jodienixon_

Ingrédients

2 pouches of Merchant Gourmet Puy Lentils
2 x 400g tins of coconut milk
150g cherry tomatoes
6 cloves garlic
2 tbsp Thai Green Curry Paste
400g green beans
2 limes
2 red onions
25g coriander
1 ½ tbsp coconut oil

Toppings:

Chilli oil (optional)
Fresh red chilli (optional)

Méthode

Peel and finely slice the red onion. Add to a bowl with the juice of 1 lime and a pinch of salt then gently massage with your hands and set aside. Peel and finely slice the garlic, then halve the cherry tomatoes. Trim the beans and cut into 2cm pieces.
Heat 1 tbsp of coconut oil in a pan over a medium-high heat then fry the beans until charred, about 2 minutes, then remove from the pan. Add a a little more oil and the garlic. Fry on medium heat for 2 minutes before adding the tomatoes and curry paste, cooking for 2 minutes. Pour in the coconut milk and simmer for 5 minutes. Take off the heat and squeeze in the juice of the remaining lime, taste and season with salt.
Warm the lentils according to the instructions, then add the beans back into the curry to warm through.
Pour the coconut curry into a bowl and top with the hot lentils. Top with the pickled onion and coriander, along with the chilli oil and fresh chilli, if using. Enjoy!