Spiced red lentils with green beans & mint

1 Tbs olive oil
1 onion, chopped
2 cloves garlic, crushed
1 Tbs grated ginger
1/2 tsp fennel seeds
2 tsp turmeric
1 Tbs garam marsala
1/2 tsp cardamom seeds
1 green chilli, seeded and finely chopped
1 x 400g tin diced tomatoes
400g red lentils
200g pumpkin, peeled & cut into 2cm cubes
1 cup water
150g green beans
2 Tbs shredded mint
1/3 cup low-fat natural yoghurt, to serve

Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes, or until onion is golden.
Add spices and chilli and cook, stirring constantly, for 1 minute. Add tomato, lentils, pumpkin and water (the vegetables should be covered - if not, just add a little more water), and bring to the boil. Reduce heat and simmer for 30 minutes, or until lentils are soft.
Add beans and cook for a further 3 minutes. Gently stir mint through and lightly season. Serve with a dollop of yoghurt and rice.

Serves 4 as a side