Healthy vegan recipe for 4 people, takes only 10 mins; recipe has tahini, lemon, olive oil, red onion, garlic clove, yellow pepper, green bean, courgette, kale and puy lentils.
Veggie tahini lentils
Course: Healthy vegan
Servings
4
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 1 garlic clove, crushed
- Olive Oil: 2 tbsp olive oil
- Red Onion: 1 red onion, thinly sliced
- Courgette: 1 courgette, sliced into half moons
- Green Bean: 200g green beans, trimmed and halved
- Lemon: zest and juice 1 lemon
- Tahini: 50g tahini
- Puy Lentils: 250g pack pre-cooked Puy lentils
- Kale: 100g shredded kale
- Yellow Pepper: 1 yellow pepper, thinly sliced
Directions
- 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.
