Tahini Lentils
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10 Ingredients
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22 min total
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Serves Serves 4
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Easy
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Moroccan
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Vegetarian
Recipe byThe ZestyPlate Kitchen
A quick, nourishing pan of lentils, kale, courgette and green beans coated in a creamy lemon-tahini dressing. Wholesome, vibrant and full of flavour.
These tahini lentils are quick to put together and genuinely filling: protein-packed lentils and just-tender vegetables wrapped in a creamy, lemony tahini dressing. Using ready-cooked lentils, the whole thing lands on the table in about 20 minutes. It works as a light lunch on its own or as a side that pulls its weight.
Jump to recipe
Prep 10 min
Cook 12 min
Total 22 min
Easy
Scale:
- 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
Nutrition (per serving)
405
kcal
20g
Protein
53g
Carbs
15g
Fat
Estimated per serving. How we calculate this.
Tags:
Pulse
Preparation
- In a jug, stir the tahini together with the lemon zest and juice and 50ml cold water to make a runny dressing. Season to taste and 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 it starts to soften and colour. Add the garlic, pepper, green beans and courgette and fry for 5 minutes, stirring often.
- Tip in the kale, lentils and tahini dressing. Keep it on the heat for a couple of minutes, stirring, until the kale has wilted and everything is coated in the creamy dressing.
Tips from the ZestyPlate Kitchen
- Slacken the tahini with water and lemon juice until it pours; neat tahini is too thick to coat the lentils.
- Pull the vegetables off the heat while they still have bite so they stay bright and tender-crisp.
- Reach for ready-cooked lentils if you want this to be a true 20-minute meal.
- Stir the dressing in off the heat, as too much heat can split it and dull the creaminess.
Frequently Asked Questions
Ready-cooked or tinned green or puy lentils are quick and keep their shape. Drain and rinse tinned ones before using.
Yes. It eats well warm or cold, so it makes a good lunch the next day. Loosen the dressing with a splash of water when you reheat it.
Roasted chickpeas, crumbled feta, toasted seeds or a grain like couscous all bulk it out nicely.
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