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Stewed Lentils with Green Beans

by Jeff Koehler
a plate of stewed lentils and green beans
Prep Time: 
70 minutes
Number of Servings: 
Serves 6
Recipe Source: 
The Spanish Mediterranean Islands Cookbook by Jeff Koehler ($39.95, Phaidon, 2025)

Ingredients

  • 14 oz (2 cups) dried brown lentils
  • 2 Tbsp olive oil
  • 1⁄2 yellow onion, thinly slice
  • 2 cloves of garlic, minced
  • 2 medium tomatoes, halved and grated*
  • 5 oz green beans, trimmed and cut into 3⁄4–1 1⁄2-inch pieces
  • 1 tsp sweet paprika
  • 1 white potato, peeled and cut into bite-size pieces
  • 1 carrot, cut into 1⁄4-inch-thick circles, optional
  • Salt and pepper
  • Finely chopped flat-leaf parsley, to garnish

Directions

  1. Put lentils in a large bowl and pick them over for any debris. Rinse.
  2. Heat oil in a large, heavy pot over medium heat. Add onion and cook until pale, about 6 minutes. Stir in garlic, add tomatoes, and cook until dark and pasty, about 10 minutes. Add green beans and cook for 2 minutes, stirring frequently. Stir in paprika and lentils, and then add potato and carrot (if using). Season with salt and pepper.
  3. Cover with a generous 6 cups of water and bring to a boil. Reduce heat to low, cover pot, and gently boil until lentils are tender but not mushy, about 40 minutes. Add more water if necessary to keep lentils loose.
  4. Ladle into bowls, garnish with parsley, and serve hot.

Notes

  • Grate tomatoes by cutting in half crosswise. Working over a bowl, gently squeeze out the seeds and run a finger through the seed cavity. Strain the liquid, pressing to get all of the juices, and reserve. Cup a tomato half in your palm and slowly grate on a box grater until the skin peels back flat and all the flesh has been scraped away. Discard the flattened skin. Repeat with the remaining tomato halves. Add the reserved juices to the grated pulp.
  • Stewed lentil dishes are simple, economical, and healthy, and they incorporate all manner of ingredients. Add some generous pieces of pumpkin or squash if desired.
  • Served with a green salad—ideally with thinly sliced onions and olives and dressed with olive oil, a dash of vinegar, and salt—it makes an excellent meal.
  • Don’t worry if this recipe makes more than you can eat for one meal. Lentils make perfect leftovers.
Nutrition Info: 
319 Calories, 18 g Protein, 0 mg Cholesterol, 53 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 10 g Fiber, 6 g Total fat (1 g sat), 213 mg Sodium, ★★★★★ Vitamin B1 (thiamine), Vitamin K, Folate, ★★★★ Vitamin B6, ★★★ Phosphorus, ★★ Vitamin C, Iron, Zinc, ★ Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Magnesium, Potassium

Located off the Spanish Mediterranean coast, the Balearic Islands are renowned for their natural beauty, yet their cuisine has been largely underappreciated. This evocative recipe collection transports readers to the family kitchens, cafes, and markets of the archipelago, revealing a distinct culinary heritage shaped by the region's geography.

The islands' most beloved dishes celebrate local produce, familiar Mediterranean ingredients - olive oil and garlic, rice and fresh fish - and resourceful cooking methods passed down for generations. The book's recipes include both sweet and savory classics.

Alongside the bounty of delicious dishes, acclaimed author Jeff Koehler presents vivid short essays highlighting culinary traditions, such as weekly village markets and St Martin's Day festivities; local ingredients, including cured sausages and tomato preserves; and essential techniques, such as preparing a perfect sofregit.

Illustrated with gorgeous photography of the food and local landscapes, The Spanish Mediterranean Islands Cookbook captures the essence of one of the world's most enchanting destinations.

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Contributor

Jeff Koehler

Award-winning writer Jeff Koehler is the author of several critically acclaimed books. His writing has appeared in many publications including the ;Washington Post, Saveur, Taste, Times Literary Supplement, Food & Wine, the South China Post magazine, and Vogue Arabia. He has long divided his time between his homes in Barcelona and Menorca.

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