Stewed Lentils with Green Beans
Prep Time
70 minutes
Number of Servings
Serves 6
Ingredients
  • 14 oz (2 cups) dried brown lentils
  • 2 Tbsp olive oil
  • [q:1/2] yellow onion, thinly slice
  • 2 cloves of garlic, minced
  • 2 medium tomatoes, halved and grated*
  • 5 oz green beans, trimmed and cut into [q:3/4]–[q:1 1/2]-inch pieces
  • 1 tsp sweet paprika
  • 1 white potato, peeled and cut into bite-size pieces
  • 1 carrot, cut into [q:1/4]-inch-thick circles, optional
  • Salt and pepper
  • Finely chopped flat-leaf parsley, to garnish
Directions
  1. Put lentils in a large bowl and pick them over for any debris. Rinse.
  2. Heat oil in a large, heavy pot over medium heat. Add onion and cook until pale, about 6 minutes. Stir in garlic, add tomatoes, and cook until dark and pasty, about 10 minutes. Add green beans and cook for 2 minutes, stirring frequently. Stir in paprika and lentils, and then add potato and carrot (if using). Season with salt and pepper.
  3. Cover with a generous 6 cups of water and bring to a boil. Reduce heat to low, cover pot, and gently boil until lentils are tender but not mushy, about 40 minutes. Add more water if necessary to keep lentils loose.
  4. Ladle into bowls, garnish with parsley, and serve hot.
Nutrition Info
319 Calories, 18 g Protein, 0 mg Cholesterol, 53 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 10 g Fiber, 6 g Total fat (1 g sat), 213 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin K, Folate, [nut:4] Vitamin B6, [nut:3] Phosphorus, [nut:2] Vitamin C, Iron, Zinc, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Magnesium, Potassium