Veggie tahini lentils
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Veggie tahini lentils

By Sophie Godwin

Quick, easy and packed with healthy veg, this is a great midweek meal for vegans and veggies

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 293
  • fat 14g
  • saturates 2g
  • carbs 23g
  • sugars 7g
  • fibre 10g
  • protein 13g
  • salt 0.7g

Ingredients

  • 50g tahini
  • zest and juice 1 lemon
  • 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 yellow pepper, thinly sliced
  • 200g green beans, trimmed and halved
  • 1 courgette, sliced into half moons
  • 100g shredded kale
  • 250g pack pre-cooked Puy lentils

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.

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