Tahini Lentils
Creamy tahini lentils deliver a rich, nutty depth balanced by bright lemon zest and juice, creating a velvety dressing that coats tender lentils and roasted vegetables. The dish strikes a perfect harmony between earthy, protein-packed lentils and the sharp, citrusy punch of tahini, while a sprinkle of fresh herbs adds a final touch of brightness. Beyond its bold flavors, this recipe is a nourishing one-pan meal that comes together with minimal effort, making it ideal for weeknights or when craving something deeply satisfying without the fuss.
Ingredients
- Tahini50g
- Lemonzest and juice of 1
- Olive Oil2 tblsp
- Red Onions1 chopped
- Garlic1 clove peeled crushed
- Yellow Pepper1 thinly sliced
- Green Beans200g
- Courgettes1 sliced
- Kale100g shredded
- Lentils250g pack
Nutrition
Directions
- 1
In a jug, mix the tahini with the zest and juice of the lemon and 50ml of cold water to make a runny dressing. Season to taste, then set aside.
- 2
Heat the oil in a wok or large frying pan over a medium-high heat. Add the red onion, along with a pinch of salt, and fry for 2 mins until starting to soften and colour. Add the garlic, pepper, green beans and courgette and fry for 5 min, stirring frequently.
- 3
Tip in the kale, lentils and the tahini dressing. Keep the pan on the heat for a couple of mins, stirring everything together until the kale is wilted and it’s all coated in the creamy dressing.
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