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.
Spiced Coconut Lentils with Maple & Almond Green Beans
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.
2/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 unwaxed lime
- 253g bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 tbsp maple syrup (maple syrup(100%))
- 110g baby tomatoes
- 2 shallot
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 20g flaked almonds (Nuts)
- 1 handful of fresh coriander
- 80g baby spinach
- 160g green beans
- 40g creamed coconut
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 474
Protein: 18g
Carbs: 34g
Fat: 28g
Ingredients
- 253g bijoux verts lentils in salted water (use half) (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 110g baby tomatoes (use half)
- 40g creamed coconut (use half)
- 20g flaked almonds (use half) (Nuts)
- 160g green beans (use half)
- 80g baby spinach (use half)
- 2 shallot
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp baharat spice blend (use half) (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 490
Protein: 20g
Carbs: 37g
Fat: 28g
Spiced Coconut Lentils with Maple & Almond Green Beans
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.
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Cooking Instructions
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
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