French beans, lentils and sun-dried tomatoes
Vegetarian mains
French beans, lentils and sun-dried tomatoes
Earthy lentils tossed with quick-blanched French beans and piquant sundried tomatoes. This is a wholesome, nutritious one-bowl meal that's good topped with a handful of rocket and a crumbling of feta. Alternatively, it makes an excellent pairing with roast lamb or grilled lamb chops. You could use roasted cherry tomatoes instead of sun-dried tomatoes, or make this with runner or green beans instead of French.
Ingredients
- 100g dried Puy lentils
- 2-3 garlic cloves, crushed
- 125ml white wine
- 200g French beans, topped and tailed
- 8 sun-dried tomatoes, chopped
- 1 tsp Dijon mustard
- 1 tsp balsamic vinegar
- small handful parsley leaves, chopped
- salt and pepper
Method
-
Step 1
Rinse the lentils in a sieve under cold water. Drain and put in a medium pan. Add the garlic, wine and 450ml water.
-
Step 2
Bring up to a low boil and cook for 25 minutes until the lentils are tender. Keep an eye on the liquid and top up with a little more water if needed. By the end of cooking you want the lentils to be soft and the liquid almost all absorbed.
-
Step 3
Meanwhile, boil the beans in another pan of salted water for 5 minutes. Drain, refresh in a bowl of iced or cold water. Drain again once cooled.
-
Step 4
Once the lentils are tender, stir in the sundried tomatoes, mustard, vinegar, parsley and beans. Season.
