Veggie tahini lentils

3 of 5-a-day easy vegan recipe fibre folate healthy lentil recipe low calorie dinner tahini vitamin c

N/A

Source

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

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.