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Preheat oven to 400°F / 200°C. Toss the green beans with olive oil, salt and pepper. Roast for 30-35 minutes. If using frozen green beans, roast straight from frozen and add 5 minutes if needed.
Cook the rice according to the package instructions.
If using dried lentils, cook them in boiling water until tender, then drain. Skip this step if using canned lentils.
Heat a generous drizzle of olive oil in a pan. Add the garlic, ginger, curry powder and tomato paste. Cook for 1 minute, then add the sliced onion. Cook the onion for about 10 minutes, until soft and golden with some caramelized edges. Add the cooked lentils, coconut milk and parsley. Season with salt and pepper, then simmer for 5 minutes. Taste and adjust the seasoning.
Serve over rice with the roasted green beans.