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Tahini Lentils

Moroccan · 10 ingredients · 3 steps

• Protein-forward
• Vegetarian
• Plant-forward
• Weeknight

Ingredients

• 50gTahini
• zest and juice of 1Lemon
• 2 tblspOlive Oil
• 1 choppedRed Onions
• 1 clove peeled crushedGarlic
• 1 thinly slicedYellow Pepper
• 200gGreen Beans
• 1 slicedCourgettes
• 100g shreddedKale
• 250g packLentils

Method

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.