Moroccan · vegetarian

Tahini Lentils

Name: Tahini Lentils
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Tahini50 g
Lemon
Olive Oil2 tbsp
Red Onions1
Garlic1 clove
Yellow Pepper1
Green Beans200 g
Courgettes1
Kale100 g
Lentils250 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

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.