Spiced Coconut Lentils with Maple & Almond Green Beans

Serving size

1 person 2 people 4 people

Ingredients

80g baby spinach
20g flaked almonds (Nuts)
160g green beans
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
40g creamed coconut
1 tbsp baharat spice blend

(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
1 tbsp maple syrup

(maple syrup(100%))
253g bijoux verts lentils in salted water

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
1 handful of fresh coriander
110g baby tomatoes
2 shallot
1 unwaxed lime

Allergens

Contains: Nuts, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	86Kcal	474Kcal
	360kJ	1984kJ
Fat	5.1g	28g
of which saturates	2.4g	13g
Carbohydrates	6g	34g
of which sugars	2.4g	13g
Protein	3.3g	18g
Salt	0.45g	2.5g
Fibre	3.7g	20g

Ingredients

1 tbsp maple syrup (use half)

(maple syrup(100%))
253g bijoux verts lentils in salted water (use half)

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
1 unwaxed lime (use half)
1 handful of fresh coriander (use half)
1 tbsp baharat spice blend (use half)

(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
2 shallot
80g baby spinach (use half)
110g baby tomatoes (use half)
160g green beans (use half)
20g flaked almonds (use half) (Nuts)
40g creamed coconut (use half)

Allergens

Contains: Nuts, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	78Kcal	490Kcal
	325kJ	2051kJ
Fat	4.5g	28g
of which saturates	2.1g	13g
Carbohydrates	6g	37g
of which sugars	2.5g	16g
Protein	3.1g	20g
Salt	0.4g	2.5g
Fibre	3.4g	21g

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Vegan 2/3 daily fibre 4 of 5 a day

Spiced Coconut Lentils with Maple & Almond Green Beans

Prep time: 15 mins

Total time: 30 mins

Cuisine: Indian

Food group: Vegan

In this effortless weeknight wonder, you'll simmer creamy lentils with creamy coconut and plenty of fragrant spices. Sweet, sticky and crunchy green beans are the veggie pairing. Glazed with maple syrup and sprinkled with crunchy almonds. Just like that - dinner is ready.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a medium frying pan, a measuring jug, a sieve & a grater

Prep time

Thinly slice the shallots. Halve the tomatoes. Roughly chop the coriander. Zest and quarter the lime

Get cooking

Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add half the shallot and cook for 3-4 mins, until softening. Season with salt and pepper
Add the baharat spice, tomatoes and lime zest. Cook for another 1-2 mins, until the tomatoes soften

Simmer simmer

Drain and rinse the lentils. Add the lentils, creamed coconut, half the tamari and 250ml water to the tomato pan. Simmer for 6-8 mins, until thickened. Stir to dissolve the creamed coconut
Meanwhile, trim the green beans

Fry the green beans

Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the green beans and remaining shallot and cook for 3-4 mins, until softening. Add the almonds and toast for 1 min
Then add the maple syrup, the juice from half the lime and the remaining tamari. Toss to coat and cook for another 2-3 mins, until softened. Season with pepper

Finish & plate up

Rinse the spinach. In the final minute of cooking, stir the spinach and half the coriander into the curry until wilted. Taste and season if needed
Share the lentils between bowls, with the green beans alongside. Garnish with the remaining coriander and lime wedges