Lentils are the perfect option if you want to forgo unhealthy carbs like pasta or bread made from wheat. Lentils contain a huge amount of fibers and really help to keep you full. A lot of people see lentils as a very simple kind of food concerning the taste and consistency. In this recipe I combine them with green beans and a coconut coriander sauce which provides a very elegant taste and brings lentils even on a chic dinner table. This is another gluten and dairy free recipe not only for clean eaters!
Ingredients for 2 persons
150 g dry lentils (brown or black)
200 g broad green beans
1 can coconut milk
1 teaspoon green thai curry paste
1 branch of lemongrass
a handful of coriander
salt and pepper
Place the lentils in a pot with water until covered with about 1 cm water above the lentils. Add a teaspoon of salt and cook on low heat until they are soft but still crunchy.
While your lentils are cooking start with cutting the beans diagonal into rhombs. Place the curry paste with two tablespoons of olive oil in a big pan and heat it. As soon as it starts sizzling add the beans and let them roast for 2 or 3 minutes. Then add only a little bit of water until it’s 1 cm high in the pan. Add the coconut milk and the branch of lemongrass and cook the sauce until your lentils are done. So the sauce can become smooth and thick.
Drain the lentils when ready and put them into the hot coconut sauce while turning off the stove. Add the handful of coriander and season it with salt and pepper. And then you’re ready to go!
If you want you can add a piece of cross roasted salmon or chicken if you’re not vegetarian.