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Ghillie Basan

Green Lentils with Beans and Tomatoes

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Lentil Cookbook
The Lentil Cookbook

By Ghillie Basan

Published 2016

  • About

This delicious green lentil dish can be eaten as soon as it is cooked, however the flavour will improve if it is left to rest for 24 hours. Reheat well before serving.

Ingredients

  • 60 ml/4 tbsp olive oil
  • 4 medium leeks, finely sliced

Method

  1. Heat the oil in a pan and sweat the leeks and courgettes, covered, for 15–20 minutes or until the vegetables are well softened.
  2. Add the sun-dried tomatoes, green lentils and white wine and 400 ml/14

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