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Veggie tahini lentils

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
  • Serves 4
  • Easy
  • Calories 293
  • Carbohydrates 23
  • Saturated Fat 2
  • Sugar 7
  • Protein 13
  • Fat 14
  • Fibre 10
  • Salt 0.7

Nutrition per serving

  • Calories 293
  • Carbohydrates 23
  • Saturated Fat 2
  • Sugar 7
  • Protein 13
  • Fat 14
  • Fibre 10
  • Salt 0.7

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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