Name: Thai Green Curry Lentils with Blistered Green Beans
Total time: PT15minutes
Yield: 4
Ingredients: 2 red onions, finely sliced; 2 limes, juiced; 6 garlic cloves, finely sliced; 150g cherry tomatoes, halved; 400g green beans, trimmed and cut into 2cm pieces; 1½ tbsp coconut oil; 2 tbsp Thai green curry paste; 2 x 400g tins coconut milk; 2 pouches Merchant Gourmet Puy Lentils; 25g fresh coriander, roughly chopped; Chilli oil, to serve (optional); Fresh red chilli, finely sliced, to serve (optional); Salt

Thai Green Curry Lentils with Blistered Green Beans

Merchant Gourmet Puy Lentils are paired with a fragrant Thai green coconut curry, blistered green beans and sweet cherry tomatoes in this quick, flavour-packed meal. Finished with lime-pickled onions and fresh coriander, it's a healthy dinner that's ready in just 15 minutes.

Place the sliced red onions in a bowl with the juice of 1 lime and a pinch of salt. Massage gently with your hands and set aside to pickle.
Heat 1 tablespoon of the coconut oil in a large frying pan over a medium-high heat. Add the green beans and cook for 2–3 minutes until blistered and lightly charred. Remove from the pan and set aside.
Add the remaining coconut oil to the pan, followed by the garlic. Cook for 2 minutes over a medium heat.
Add the cherry tomatoes and Thai green curry paste. Cook for a further 2 minutes until fragrant.
Pour in the coconut milk and simmer for 5 minutes.
Remove from the heat and stir through the juice of the remaining lime. Season to taste with salt.
Heat the Merchant Gourmet Puy Lentils according to the packet instructions.
Return the green beans to the curry and stir through to warm.
Pour the curry into serving bowls and top with the warm lentils.
Finish with the lime-pickled onions, fresh coriander and optional chilli oil or fresh chilli before serving.