Roman green beans and lentils

I love green beans, an they are finally in season! I threw this together on a snowy Saturday afternoon.

1/2 lb green beans (ends cut off )

1 tsp salt

1 diced yellow onion

1 clove garlic, minced

1 28 oz can diced tomatoes

1/4 tsp fennel seeds

1 tsp tarragon (dried)

1 tsp red pepper flakes

1 tbsp thyme leaves (dried)

1 tsp celery salt

1 tsp dried basil leaves

3 tbsp red wine vinegar

2 cups cooked green lentils (or brown, if that's what you have on hand)

1. Saute onion in a little olive oil until translucent (about 8 minutes on med-high heat)

2. add garlic, stir til fragrant (about a minute)

3. add herbs and salt to mix, stir.

4. Add tomatoes, and then 1 can of water (use the can the tomatoes came in)

5. stir, bring to a boil.

6. add green beans and boil until they are tender (15 minutes).

7. finally, add lentils, let warm, and add vinegar.

Serve over grain of your choice or mashed potatoes.