Veggie tahini lentils

Prep: 10 mins Cook: 10 mins


Serves 4

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal293
  • fat14g
  • saturates2g
  • carbs23g
  • sugars7g
  • fibre10g
  • protein13g
  • salt0.7g
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  • 50g tahini
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 100g shredded kale



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 250g pack pre-cooked Puy lentils


  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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Comments (6)

strawberrymango.xo's picture

Good,but not amazing

catie74's picture

Great as a light lunch or meal or served as a side with a BBQ.

warvik's picture

This was lovely as it was hot coming off the pan. Nutty and mellow. Not super amazing but definitely don't regret making it.

It doesn't keep very well, so if you want to make extra for lunch next day, don't bother. It's strangely gloopy when cold and mushy when you then heat it up.

Mog31's picture

Tastes deliciously different and is very quick to make - no problems finding a pack of kale either. Loved it.

htmlterrier's picture

Kale. In May? Come on that's a winter crop where on earth am I getting non-frozen kale at this time of the year.

Dormouse7's picture

I buy kale from Tesco all year round as so called superfood and always grown in the UK. I alternate in summer with spinach (as an every day base to my work dinners) so cannot see what your problem is if you are based in the UK?

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