Veggie Tahini Lentils
Ingredients per 1 portion:
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.
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.
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.
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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