ForkwiseTahini Lentils
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 50 g Tahini
- Lemon (zest and juice of 1)
- 2 tbsp Olive Oil
- 1 Red Onions, chopped
- 1 clove Garlic, peeled crushed
- 1 Yellow Pepper, thinly sliced
- 200 g Green Beans
- 1 Courgettes, sliced
- 100 g Kale, shredded
- 250 g Lentils, pack
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.
Video
Video by Машутка Волкова, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.
Recipe source: TheMealDB · TheMealDB API terms of use
Photo: Tahini Lentils by TheMealDB contributors (TheMealDB API terms) · source