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.
Serving size
Ingredients
Ingredients
- 240g green beans
-
4 tsp ginger & garlic paste
- 100g Tomatoes Baby Seasonal Mix
- 1 onion
-
2 tsp pasanda spice
-
80g red split lentils
-
80g natural almond yoghurt (Nuts)
- 1 unwaxed lime
- 1 handful of fresh coriander
-
1 tbsp maple syrup
-
1 tbsp tamari (Soya)
- 20g flaked almonds (Nuts)
- 80g baby spinach
Nuts, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 65Kcal | 406Kcal |
| 273kJ | 1698kJ | |
| Fat | 2.9g | 18g |
| of which saturates | 0.3g | 2.1g |
| Carbohydrates | 6g | 40g |
| of which sugars | 2.2g | 14g |
| Protein | 3.3g | 21g |
| Salt | 0.25g | 1.6g |
| Fibre | 2.6g | 16g |
Ingredients
Ingredients
- 1 onion (use half)
- 100g Tomatoes Baby Seasonal Mix (use half)
- 240g green beans (use half)
-
4 tsp ginger & garlic paste (use half)
-
2 tsp pasanda spice (use half)
-
80g red split lentils (use half)
-
80g natural almond yoghurt (use half) (Nuts)
-
1 tbsp maple syrup (use half)
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
-
1 tbsp tamari (use half) (Soya)
- 80g baby spinach (use half)
- 20g flaked almonds (use half) (Nuts)
Nuts, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 65Kcal | 406Kcal |
| 273kJ | 1698kJ | |
| Fat | 2.9g | 18g |
| of which saturates | 0.3g | 2.1g |
| Carbohydrates | 6g | 40g |
| of which sugars | 2.2g | 14g |
| Protein | 3.3g | 21g |
| Salt | 0.25g | 1.6g |
| Fibre | 2.6g | 16g |
Spiced Coconut Lentils with Spinach & Almond Green Beans
This recipe is designed to be more nutrient dense, and packed into a smaller portion. In this comforting weeknight wonder, you'll simmer creamy lentils with creamy almond yoghurt 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
Cooking Instructions
Before you start
- Pull out a medium frying pan, a medium lidded saucepan, a sieve, a measuring jug & a grater
Get started
- Finely slice the onion. Halve the tomatoes. Zest and quarter the lime
- Heat the medium saucepan with 2 tsp olive oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the pasanda spice, tomatoes, ginger & garlic paste and lime zest. Cook for another 1-2 mins, until the tomatoes soften
Simmer simmer
- Add the lentils, tamari, almond yoghurt and 300ml water (150ml for 1 person) to the tomato pan. Bring to the boil, then cover with a lid and simmer on medium for 22-25 mins, until the lentils are cooked
Fry the green beans
- Meanwhile, trim the green beans
- Heat the medium frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the green beans and cook for 3-4 mins, until softening. Add the almonds and toast for 1 min
- Then add the maple syrup, the juice from 1 lime wedge and 1 tbsp water (1/2 tbsp for 1 person). Toss to coat and steam for another 2-3 mins, until softened. Season with salt and pepper
Finishing touches
- Roughly chop the coriander
- Rinse the spinach, then stir into the lentils in the final 1-2 mins, until wilted. Add half the coriander and the juice from 1 lime wedge and season to taste
Finish & plate up
- Share the lentils between bowls, with the green beans alongside. Garnish with the remaining coriander and lime wedges
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