Tahini Lentils
A hearty, plant-based stir-fry of lentils and vibrant vegetables tossed in a creamy lemon tahini dressing. Quick to make and packed with protein and greens, it works equally well as a satisfying lunch or light dinner.
Ingredients
-
Lentilsβ 250 g π§ 294.1 ml π₯ 1ΒΌ cup
-
Tahiniβ 50 g π§ 50 ml π₯ 3β tbsp
-
Olive Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
-
Yellow Pepperβ 150 g 1 pcs
-
Green Beansβ 200 g 6β pcs
-
Red Onionsβ 150 g π§ 1 pcs
-
Kaleβ 100 g None
-
Lemonβ 100 g π 1ΒΌ pcs
-
Courgettesβ 124 g β pcs
-
Garlicβ 5 g π§ 1 pcs
Total nutrition
1714 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- In a jug, whisk together 50 g of tahini with the lemon zest and juice of 1 lemon and 50 ml of cold water until you have a smooth, runny dressing. Season to taste and set aside.
- Heat 2 tablespoons of olive oil in a wok or large frying pan over a medium-high heat. Add the chopped red onion with a pinch of salt and fry for 2 minutes until it begins to soften and take on a little colour. Add the crushed garlic, sliced yellow pepper, 200 g of green beans and sliced courgette, and fry for 5 minutes, stirring frequently.
- Tip in 100 g of shredded kale, 250 g of cooked lentils and the tahini dressing. Keep the pan on the heat for a couple of minutes, stirring everything together until the kale is wilted and all the ingredients are evenly coated in the creamy dressing. Serve immediately.
Source:
TheMealDB
β¨ Sign up to rate this recipe and get a personalized feed