VEGGIE TAHINI LENTILS

Veggie tahini lentils image

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

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 10

Previous Next

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 293 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium