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.
Crumbled Feta & Coconut Lentils with Maple Green Beans
An easy, breezy weeknight winner! Chana dal lentils simmer away with tomatoes, shallots and creamy coconut yoghurt. Stir in maple syrup and crumbled feta for moreish flavour. Top with green beans for crunchy contrast!
Prep in 10
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 200g feta (Milk)
- 1 unwaxed lime
- 400g chana dal lentils (Chana Dal, Water, Vegetable Stock (Chicory Extract, Carrot Extract, Onion Powder, Tomato Powder, Salt, Yeast Extracts, Sunflower Oil, Natural Flavouring))
- 240g green beans
- 2 shallot
- 4 tsp garam masala (Coriander, cinnamon, garlic powder, ginger, pimento, clove, cumin, black pepper, turmeric, cardamom, cayenne pepper)
- 1 handful of fresh coriander
- 20g flaked almonds (Nuts)
- 80g baby spinach
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 200g baby tomatoes
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp maple syrup
Nutritional Information
Calories: 500
Protein: 27g
Carbs: 41g
Fat: 25g
Crumbled Feta & Coconut Lentils with Maple Green Beans
An easy, breezy weeknight winner! Chana dal lentils simmer away with tomatoes, shallots and creamy coconut yoghurt. Stir in maple syrup and crumbled feta for moreish flavour. Top with green beans for crunchy contrast!
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Cooking Instructions
- Finely slice the shallots. Trim the green beans. Halve the tomatoes. Roughly chop the coriander. Rinse the spinach.
- Add half the shallots to the empty frying pan and cook for 2-3 mins until softening. Add the tomatoes and garam masala. Cook for 1-2 mins, until softening.
- Heat another large frying pan with 1/2 tsp oil on medium heat. Add the remaining shallots and cook for 4 mins.
- Add the chana dal lentils to the tomato pan, along with the coconut yoghurt, half the tamari and 100ml water. Simmer for 4-5 mins, until the sauce has thickened. In the final minute of cooking, stir in the spinach and half the coriander to wilt. Season with sea salt and black pepper (to taste).
- Add the green beans to the shallot pan along with 75ml water. Cook for 2-3 mins, until the liquid has evaporated, then add the maple syrup, almonds, remaining tamari and juice from half the lime. Cook for another 2-3 mins, until the green beans are soft.
- Serve the lentils in bowls and top with crumbled feta and the green beans. Garnish with the remaining coriander and lime, cut into wedges.
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