French beans, lentils and sun-dried tomatoes

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Vegetarian mains

French beans, lentils and sun-dried tomatoes

Side Serves 2 35 min
Earthy lentils tossed with quick-blanched French beans and piquant sundried tomatoes. This is a wholesome, nutritious one-bowl meal that's good topped with a handful of rocket and a crumbling of feta. Alternatively, it makes an excellent pairing with roast lamb or grilled lamb chops. You could use roasted cherry tomatoes instead of sun-dried tomatoes, or make this with runner or green beans instead of French.


  • 100g dried Puy lentils
  • 2-3 garlic cloves, crushed
  • 125ml white wine
  • 200g French beans, topped and tailed
  • 8 sun-dried tomatoes, chopped
  • 1 tsp Dijon mustard
  • 1 tsp balsamic vinegar
  • small handful parsley leaves, chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 25 min
  • Step 1

    Rinse the lentils in a sieve under cold water. Drain and put in a medium pan. Add the garlic, wine and 450ml water.
  • Step 2

    Bring up to a low boil and cook for 25 minutes until the lentils are tender. Keep an eye on the liquid and top up with a little more water if needed. By the end of cooking you want the lentils to be soft and the liquid almost all absorbed.
  • Step 3

    Meanwhile, boil the beans in another pan of salted water for 5 minutes. Drain, refresh in a bowl of iced or cold water. Drain again once cooled.
  • Step 4

    Once the lentils are tender, stir in the sundried tomatoes, mustard, vinegar, parsley and beans. Season.

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