Veggie tahini lentils

Veggie tahini lentils

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(28 ratings)

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



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • zest and juice 1 lemon



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

  • 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 cucurbit, 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, questions and tips

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27th Mar, 2020
Really tasty! We've doubled a few times so it lasts two nights but it's not so good next day - best fresh!
6th Feb, 2020
I went heavy on the dressing to ingredients ratio and it was delicious and creamy. I have a sweet tooth so I added a tiny drizzle of honey at the end to lighten the tahini. Cavolo nero worked well instead of kale. The omnivore in my house had it served with a seared salmon fillet on the side, which was a really good combo. But it's tasty enough to stand alone.
Henrietta Hawkins's picture
Henrietta Hawkins
9th Aug, 2019
The quantities and types of beans and veg are easy to play around with.
8th Apr, 2019
Spring greens can be used instead of kale if you don't want year round imported veg. Or even the leaves from a cauliflower.
2nd Aug, 2017
Just made this for the first time amd it was delicious, one of the first vegan meals i have ever made and hopefully lots more to come. The recipe is simple and quick so its perfect for week time meal. I used canned green lentils insted of Puy as a cheaper alternative.
10th Jul, 2017
Having recently turned vegan, I have been looking for recipes that are beyind stir fries and curries, and this is absolutely delicious! Even my non-vegan boyfriend enjoyed it!!
8th Jul, 2017
My partner and I are giving a vegan diet a go and this is the first meal we cooked on our new diet. We weren't expecting much from such a simple dish but it really was delicious. It was also filling but not heavy, we both felt naturally energised from this meal and we'll definitely cook it again.
13th Jan, 2017
I was really surprised by how tasty this was! Simple to make and absolutely delicious with a sprinkling of feta cheese for the non vegans.
15th Oct, 2016
Good,but not amazing
22nd Aug, 2016
Great as a light lunch or meal or served as a side with a BBQ.


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