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Green Beans With Lentils

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Ingredients

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

Nutritional information

103.8
Calories
44 g
Calories From Fat
5 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
155.1 mg
Sodium
12.8 g
Carbs
6.2 g
Dietary Fiber
1.9 g
Sugars
4 g
Protein
225g
Serving Size

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Green Beans With Lentils

Features:
    Cuisine:

    I thought this was quite bland. I ended up adding some garlic, more turmeric and some ground mustard seed, sauteed onions and more salt. It was better but nothing fabulous. Won't bother to make again

    • 55 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Green Beans with Lentils,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!,I thought this was quite bland. I ended up adding some garlic, more turmeric and some ground mustard seed, sauteed onions and more salt. It was better but nothing fabulous. Won’t bother to make again,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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    Steps

    1
    Done

    Heat Oil in a Saucepan on a Low Flame and Add the Mustard Seeds.

    2
    Done

    When They Begin to Sputter, Add the Chopped French Beans, Lentils, Salt, Turmeric Powder and Water.

    3
    Done

    the Water Should Be Sufficient to Cover the Beans, So Add Some More If Necessary.

    4
    Done

    Cover the Saucepan Tightly and Cook on a Low Flame For About 30 Minutes or Until the Beans Are Well Cooked.

    5
    Done

    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
    Done

    After 30 Minutes Most of the Water Should Have Evaporated.

    7
    Done

    Switch Off Burner, Remove from Flame and Serve Hot.

    Avatar Of Gabby Phillips

    Gabby Phillips

    Culinary chemist experimenting with flavors and textures to create unique dishes.

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