Feta & Coconut Lentils with Honeyed Green Beans

An easy, breezy weeknight winner! Chana dal lentils simmer away with tomatoes, shallots and creamy coconut milk. Top with crumbled feta, honey green beans and flaked almonds for crunchy contrast. Cook time: 30 mins Cuisine: Indian Food group: Dairy Key ingredient: Rich & tangy feta Allergens: Milk, Nuts, Soya ---- Nutritional Information Calories: 668 Protein: 28g Carbs: 51g Fat: 39g

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Finely slice the shallots. Trim the green beans. Halve the tomatoes. Roughly chop the coriander.

Step 2

Heat a medium frying pan with 1/2 tsp oil on medium heat. Add half the shallots and cook for 3 mins. Add the tomatoes and garam masala. Cook for 1-2 mins, until softening

Step 3

Heat another medium frying pan with 1/2 tsp oil on medium heat. Add the remaining shallots and cook for 4 mins.

Step 4

To the tomato pan, add the chana dal lentils, coconut milk and half the tamari. Simmer for 4-5 mins, until the sauce has thickened. In the final minute, rinse the spinach and stir into the lentils, along with half the coriander. Season with sea salt and black pepper to taste.

Step 5

To the shallot pan, add the green beans and 100ml water (50ml for 1 person). Cook for 2-3 mins, until the liquid has evaporated, then add the honey, almonds, remaining tamari and juice from half the lime. Cook for 2-3 mins more, until the green beans are soft. Crumble in the feta and toss gently to combine.

Step 6

Serve the lentils in bowls and top with the feta green beans. Garnish with the remaining coriander and lime, cut into wedges.