Spiced runner beans and lentils

Runner beans feel like the most English of vegetables, more often found in gardens or allotments than in the shops. I don't often buy them - they can be hard to find in the shops - but I was happy to get these from a friend's vegetable garden.

Then I went down a not-very-English route, with warm spices, red lentils for body and a tin of tomatoes for extra depth.

If you don't have runner beans, feel free to use French beans/ green beans, which you can leave whole or halve if they are on the large size.

The friend who kindly gave me the beans turned out to be unaware of the handy gadget that is the runner bean slicer (the small orange thing in the picture). If you don't have one, you can slice the beans finely with a knife - but I'd certainly recommend a slicer if you eat runner beans regularly.

Serves four (or two with leftovers for the next day)

Ingredients

1 tsp vegetable oil
2 onions, chopped
2 cloves garlic, finely chopped
1 tsp cumin seeds, crushed in a pestle and mortar
1tsp garam masala
1/2 tsp turmeric
Half a cinnamon stick, broken in two
1/2 tsp hot chilli powder
300g / 11oz red lentils, rinsed
400g / 14oz  runner beans, trimmed and finely sliced
1 tin chopped tomatoes (400g)

Method

Heat the oil in a large saucepan and add the chopped onion. Cook for five minutes over a medium heat, stirring regularly. Add the garlic and cumin seeds and cook for a minute more, then stir in the garam masala and turmeric and cinnamon stick.

Add the lentils and enough water so that they are well covered. Bring to the boil and simmer for ten minutes - top up the water if they start to dry out.  Now add the tinned tomatoes and runner beans. Ensure the dish has enough liquid, then cover and simmer for ten minutes more. Taste and check the runner beans and lentils are tender. Add more spices or seasoning if you think it needs it. Cook for a few minutes more if needed.

Serve on its own, or with flatbreads or rice.