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.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

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.