Green Beans With Lentils Recipes

Steps:

• Heat oil in a saucepan on a low flame and add the mustard seeds.
• When they begin to sputter, add the chopped french beans, lentils, salt, turmeric powder and water.
• The water should be sufficient to cover the beans, so add some more if necessary.
• Cover the saucepan tightly and cook on a low flame for about 30 minutes or until the beans are well cooked.
• 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.
• After 30 minutes most of the water should have evaporated.
• Switch off burner, remove from flame and serve hot.

Steps:

• Combine the tomatillos, garlic, onion and jalapeño in a food processor. Blitz until a chunky sauce forms, about 30 seconds. Add the lime zest and 1/2 cup cilantro. Blitz again until combined and broken down, 15 to 20 seconds.
• Heat a 6-quart Dutch oven or other large heavy-bottomed pot over medium-high heat. Drizzle in 1 to 2 tablespoons olive oil, to taste, and carefully pour in the tomatillo mixture. Cook, stirring occasionally, until fragrant and some of the liquid has absorbed, 7 to 8 minutes. Liberally season with salt and pepper.
• Turn the heat down to medium low and add the bay leaf, vegetable broth, cannellini beans, chickpeas, navy beans, lentils, cumin, coriander and a pinch each of salt and pepper. Stir together, cover and cook on a low simmer for 20 minutes, stirring occasionally so the bottom doesn't burn.
• Remove the lid and cook until the lentils are tender and the chili has thickened slightly, 5 to 10 minutes. Remove from the heat and squeeze in the juice from 1 of the zested limes; cut the other lime into wedges, for serving. Taste for seasoning and add more salt or pepper, if needed.
• Spoon the chili into bowls, top with sliced avocado, cilantro and lime wedges.