Steamed Lentils with Green Beans and Semolina

Ingredients

• 125 g Green lentils (Rinsed then soaked 20 min)
• 200 ml Coconut milk (Canned, well shaken)
• 1 Small tomato (Diced)
• 1 Bay leaf
• 10 g Fresh ginger (Grated, half for lentils, half for green beans)
• 2 cloves Garlic (Grated, half for lentils, half for green beans)
• 2 tbsp Curry powder
• 2 tbsp Fresh coriander (Chopped finely)
• 1 pinch Black pepper
• 1 pinch Salt
• 125 g Cogettes (green beans) (Cut into 2‑3 cm pieces)
• 125 g Medium wheat semolina (Soaked 10 min before cooking)
• 250 ml Water (To rehydrate the semolina)

Instructions

1. Soaking the lentils

   Rinse the lentils under cold water, place them in a bowl and cover with water. Let soak for 20 minutes.

   Time: PT20M

2. Soaking the semolina

   Place the semolina in another bowl, cover with cold water and let soak for 10 minutes.

   Time: PT10M

3. Preparing aromatics and vegetables

   Dice the tomato, grate the ginger (in two portions) and the garlic, chop the coriander.

   Time: PT10M

4. Assembling the first layer (lentils)

   Drain the lentils, place them in the first level of the steamer. Add the bay leaf, half of the grated ginger, half of the grated garlic, the diced tomato, 1 tbsp curry, the coconut milk, a pinch of pepper, salt and the coriander. Mix gently.

   Time: PT5M

5. First steaming

   Steam the lentils for 30 minutes.

   Time: PT30M

   Temperature: 100°C

6. Preparing the green beans

   Mix the green beans with the remaining grated ginger, remaining grated garlic and a pinch of salt.

   Time: PT5M

7. Adding the second layer (green beans)

   After the initial 30 minutes, place the seasoned green beans in the second level of the steamer. Arrange tomato slices on top.

   Time: PT5M

8. Final cooking

   Continue steaming for another 30 minutes.

   Time: PT30M

   Temperature: 100°C

9. Preparing the semolina

   Drain the soaked semolina, add the water (or broth) and a pinch of salt. Stir lightly.

   Time: PT5M

10. Placing the third layer (semolina)

    Once steaming is finished, place the seasoned semolina in the third level of the steamer for the last 5 minutes to warm it.

    Time: PT5M

    Temperature: 100°C

11. Serving

    Remove the three layers, arrange each layer on plates and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

8 g

Ingredient Substitutions

• Instead of Green lentils: Chickpeas, Red beans
• Instead of Coconut milk: Coconut cream, Almond milk
• Instead of Small tomato: Red bell pepper
• Instead of Bay leaf: Thyme
• Instead of Fresh ginger: Ground ginger
• Instead of Garlic: Garlic powder
• Instead of Curry powder: Garam masala
• Instead of Fresh coriander: Parsley
• Instead of Black pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Cogettes (green beans): Snow peas
• Instead of Medium wheat semolina: Fine couscous
• Instead of Water: Vegetable broth

Equipment Needed

• 3-tier steamer
• Pot or saucepan for the steamer base
• Mixing bowl
• Chef's knife
• Cutting board
• Fine grater
• Tablespoon
• Measuring cup
• Silicone spatula (optional)

Critical Steps — Do Not Skip

• Soaking the lentils (20 min)
• First steaming (30 min) before adding the green beans
• Adding the green beans at the right time (after 30 min)
• Final cooking (30 min) so everything is fully cooked

Chef Tips from the Video

• Use full‑fat coconut milk for extra creaminess.
• Sprinkle a little fresh lime juice just before serving to brighten the flavors.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Not recommended, the steamed texture deteriorates.

Room temperature: Do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• Soak the lentils the night before to save time on the day.
• Pre‑cook the aromatics (ginger, garlic) and keep them refrigerated.