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Veggie Tahini Lentils

Prep time:
10
mins
Cook time:
10
mins
Difficulty:
Beginner

Ingredients per 1 portion:

Cooked Lentils
195
Grams
Green Beans
100
Grams
Courgette
1
Courgette
Kale
45
Grams
Tahini
27
Grams
Garlic
1
Cloves
Lemon
1
Lemon
Pepper
1
Pepper
Red Onion
1
Red Onion
1

Juice and zest the lemon and place in a jug. Thinly slice the onion and pepper. Finely chop the garlic. Trim and halve the green beans. Slice the courgette into half moons. Put to one side.

2

In the jug, mix the tahini in with the zest and juice of the lemon and add some cold water (25ml for 2 portions, 50ml for 4 portions etc.) to make a runny dressing. Season and add a spoonful of sugar, to taste, then set aside.

3

Heat a drizzle of cooking 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 minutes until starting to soften and colour. Add the garlic, pepper, green beans and courgette and fry for 5 minutes, stirring frequently.

4

Tip in the kale, lentils (drained) and the tahini dressing. Keep the pan 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. Serve while warm.

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