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Nutrition Facts
Serving Size 1 (225g) Recipe makes 2 servings
Calories 103
Calories from Fat 44		(42%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 155mg		6%
Potassium 325mg		9%
Total Carbohydrate 12.8g		4%
	Dietary Fiber 6.2g	24%
	Sugars 1.9g
Protein 4.0g		8%
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Green Beans with Lentils

Recipe #17668 | 35 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Anu
Jan 21, 2002

Another spartan vegetable side that we make at home, but this one's always been my favourite and is the reason why I love french beans! Once when I was a kid, I sat on my kitchen platform and ate the entire 4 servings of this dish that my mom made, while she was cooking the rest of dinner!

SERVES 2 (change servings and units)

Ingredients

250 g fresh green beans or French beans, chopped into 1/4 inch pieces
3/4 cup water
1 tablespoon dried lentils or mung dal
2 teaspoons vegetable oil
1/2 teaspoon mustard seeds
1/8 teaspoon salt
1 pinch turmeric powder

Directions

1
Heat oil in a saucepan on a low flame and add the mustard seeds.
2
When they begin to sputter, add the chopped french beans, lentils, salt, turmeric powder and water.
3
The water should be sufficient to cover the beans, so add some more if necessary.
4
Cover the saucepan tightly and cook on a low flame for about 30 minutes or until the beans are well cooked.
5
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.
6
After 30 minutes most of the water should have evaporated.
7
Switch off burner, remove from flame and serve hot.

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Featured Reviews for This Recipe

From: Cubanita

On Aug 18, 2009

This recipe got me to happily eat a veggie that I usually hate. The beans cook down without getting mushy and the rest of the ingredients make a nice sauce. I substituted yellow split peas for the lentils (as another reviewer suggested, I added extra), and added cumin seeds, some coriander seeds, and a dried chili pepper to the mustard seeds. Healthful and tasty.

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From: Michelle from Central Time

On Jan 17, 2009

A good, tasty recipe. Most of the prep is cutting up the beans. We used 8 oz. frozen green beans and 4 T. lentils, and we added onion, garlic, fenugreek, and a little curry powder. Something in it was too bitter for us, so we'll try it without the fenugreek next time.

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From: TasteTester

On Mar 5, 2008

What a delicious and interesting dish. I had some leftover green beans and thought I'd give this a try. The mustard seeds and turmeric gave a great flavor to it. We all enjoyed this so much that I have it on my list to make again, although next time I'll add twice the amount of lentils, but that's just a personal preference. I'm so glad I found this recipe — thanks for sharing!

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From: Sasha Kent

On Jan 28, 2004

I love this recipe! It is simple and delicious. I added onion, garlic, curry leaves and fenugreek seeds. I will make it again and again with rice as a simple meal.

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