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Veggie tahini lentils

Veggie tahini lentils

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal293
fat14g
saturates2g
carbs23g
sugars7g
fibre10g
protein13g
salt0.7g
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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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2016

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A star rating of 4.3 out of 5.36 ratings
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