Ingredients
Method
- Mix ginger, garlic, cumin, coriander, and turmeric with 1/4 cup water to make a paste.
- Heat olive oil in a saucepan and sauté shallots for 1 minute.
- Add the spice mixture and cook 1-2 minutes until fragrant.
- Add tomato paste mixture and cook until liquid evaporates and paste darkens.
- Add green lentils and 5 cups of water, bring to a boil, then simmer for 25 minutes.
- Add green beans, salt, and cilantro, and cook for an additional 15 minutes until tender.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For an extra layer of freshness, stir in a handful of fresh chopped cilantro at the very end, just before serving.
- Make ahead: These lentils freeze beautifully! Allow them to cool completely, then portion into freezer-safe containers or bags and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and gently warm on the stovetop over low-medium heat, adding a splash of water if needed.
- If you like a bit of heat, add a pinch of cayenne pepper along with the other spices in step 1. I remember the first time I added a bit too much, and while delicious, my eyes were watering! Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Make ahead: These lentils freeze beautifully! Allow them to cool completely, then portion into freezer-safe containers or bags and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and gently warm on the stovetop over low-medium heat, adding a splash of water if needed.
- If you like a bit of heat, add a pinch of cayenne pepper along with the other spices in step 1. I remember the first time I added a bit too much, and while delicious, my eyes were watering! Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.