Lentils:
1 cup of French lentils, rinsed
3 cups of water
3 tablespoons extra virgin olive oil
6 Shallots, finely sliced
1 large fennel, finely chopped
3 cloves garlic, finely chopped
1 tsp ground coriander seed
salt to taste
Dilly Beans:
1 large pack of green beans
3 tablespoons extra virgin olive oil
1 lemon zested and juiced
1/3 cup freshly chopped dill + more for garnish
1 small garlic clove
Serve with garlicky tahini on the side
Instructions:
Prep your green beans, lentils, shallot, and garlic.
Heat a pan with 3 tablespoons extra virgin olive oil and add in the fennel, shallot, ground coriander, and season with salt and pepper. Saute on medium/ low heat for 20-25 mins until caramelized. Add rinsed lentils and water. Bring to a boil and let simmer for 20-25 mins until tender and water is mostly evaporated.
Bring a large pot of water to a boil and season well with kosher salt. Place the bean in the boiling water for a couple of minutes and then remove and place into a bowl of ice water. Drain and then toss with lemon zest, lemon juice, olive oil, freshly chopped dill, a grated garlic clove, and sea salt. Toss and check for seasoning.
Place the lentils on a wide plate then pile the beans on top and finish with more dill, olive oil, and sea salt. Serve with garlicky tahini. And enjoy!!
