Green Lentils with Beans and Tomatoes

Name: Green Lentils with Beans and Tomatoes
Yield: Serves 4
Ingredients: 200 ml/7 fl oz/scant 1 cup Retsina or dry white wine; 200 ml/7 fl oz/scant 1 cup Retsina or dry white wine; 50 g/2 oz sun-dried tomatoes, chopped into large pieces; 150 g/5 oz/¾ cup green lentils; 4 medium leeks, finely sliced; 2 large courgettes (zucchini), finely diced; 60 ml/4 tbsp olive oil; chopped fresh flat leaf parsley, to garnish; 16 green beans, roughly chopped; soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

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

Main course
Vegan

Method

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