Baharat-spiced french beans with puy lentils & tomato

Baharat-spiced french beans with puy lentils & tomato

By
From
Alimentari
Serves
4-6
Photographer
Lauren Bamford

This is my mum’s recipe, her version of a classic Lebanese green bean dish. You can eat it hot or at room temperature (I think it’s best at the latter). It’s great as part of a mezze but you can also have it as a main with yoghurt and Lebanese bread.

Ingredients

Quantity Ingredient
150ml olive oil
2 brown onions, finely sliced
3 garlic cloves, finely chopped
1kg green beans, trimmed
250ml vegetable stock or water
1 tablespoon tomato paste
1 x 400g tin diced tomatoes
3 tablespoons see method for ingredients
1 tablespoon salt
300g puy lentils, rinsed
extra-virgin olive oil, for drizzling

Method

  1. Heat the oil in a large saucepan with a well-fitting lid over medium–low heat. Add the onions and cook for 3 minutes, or until they begin to soften without colouring. Stir in the garlic, cover with the lid and cook for 3 minutes.
  2. Turn the heat to the lowest setting. Add the beans and the stock or water, replace the lid and cook for 30 minutes, stirring every 10 minutes or so.
  3. Add the tomato paste, diced tomatoes, baharat and salt, and continue to cook for a further 30 minutes. The beans will be very soft and dark green and the tomato reduced.
  4. Meanwhile, bring a saucepan of water to the boil. Add the lentils and cook over low heat for 20 minutes or until tender. Drain.
  5. While the lentils are still warm, combine with the beans and season to taste. Drizzle with some good extra-virgin olive oil and allow to cool to room temperature before serving.
Tags:
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