Tahini lentils — a quick, nourishing pan of lentils, kale, courgette and green beans coated in a creamy lemon-tahini dressing. Wholesome, vibrant and full of flavour.
- 50g Tahini
- zest and juice of 1 Lemon
- 2 tblsp Olive Oil
- 1 chopped Red Onions
- 1 clove peeled crushed Garlic
- 1 thinly sliced Yellow Pepper
- 200g Green Beans
- 1 sliced Courgettes
- 100g shredded Kale
- 250g pack Lentils
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Preparation
- In a jug, mix the tahini with the lemon zest and juice and 50ml cold water to make a runny dressing. Season to taste, then set aside.
- Heat the oil in a wok or large frying pan over medium-high heat. Add the red onion with a pinch of salt and fry for 2 minutes until starting to soften and colour. Add the garlic, pepper, green beans and courgette and fry for 5 minutes, stirring frequently.
- Tip in the kale, lentils and the tahini dressing. Keep on the heat for a couple of minutes, stirring everything together until the kale is wilted and it's all coated in the creamy dressing.
