Green Beans with Lentils
Elevate your mealtime with this vibrant and wholesome Green Beans with Lentils recipe—a perfect harmony of tender green beans, protein-packed lentils, and aromatic spices. This Mediterranean-inspired dish features a robust blend of ground cumin, smoky paprika, and a zesty drizzle of fresh lemon juice, making it a healthy, flavor-forward addition to any menu. Blanched green beans retain their crispness, while sautéed onions and garlic add depth, and a sprinkle of fresh parsley provides a burst of freshness. Ideal as either a hearty side dish or a light vegetarian main course, this recipe comes together in just 45 minutes, making it as effortless as it is delicious. Packed with fiber and plant-based protein, it’s a nutritious option for weeknight dinners or meal prep. Serve warm or at room temperature and enjoy a dish that’s as versatile as it is satisfying.
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Recipe Information
Ingredients
- 300 grams green beans
- 200 grams brown or green lentils
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 1 medium onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 tablespoon lemon juice
- 500 milliliters vegetable broth or water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon red chili flakes (optional)
Instructions
Rinse the lentils under cold water and drain.
In a medium-sized pot, combine the lentils and vegetable broth (or water). Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid if necessary and set aside.
While the lentils cook, trim the ends off the green beans and cut them into 2-3 inch pieces.
Bring a large pot of salted water to a boil. Add the green beans and blanch them for 2-3 minutes, until they are tender but still crisp. Drain and immediately transfer the beans to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté for 3-4 minutes, or until the onion becomes translucent and fragrant.
Stir in the ground cumin and paprika, cooking for 1 minute to toast the spices and release their aromas.
Add the green beans to the skillet, stirring to coat them in the spice mixture. Cook for 2-3 minutes.
Add the cooked lentils to the skillet, gently stirring to combine. Season with salt, black pepper, and red chili flakes (if using). Cook for an additional 2 minutes, allowing the flavors to meld.
Remove from heat and drizzle the dish with lemon juice. Sprinkle with chopped fresh parsley before serving.
Serve warm or at room temperature as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4748 mg | 206% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 21.8 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2199 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
