Tahini Lentils

Method4 steps · about 20 min

1. 1

   Step 1: Wash the lemon, finely zest it and squeeze out its juice. Whisk all the tahini (50 g) with all this zest and juice and the fifty millilitres cold dressing water (50 ml) to make a runny dressing. Season with the separate dressing salt and ground black pepper, then set the complete dressing aside.

   Uses 50 g tahini for dressing · Zest and juice of 1 lemon for dressing · 50 ml cold water for tahini dressing · Salt for dressing, to taste · Ground black pepper for dressing, to taste

2. 2

   Step 2: Peel and thinly slice the red onion (1). Heat all the olive oil (2 tbsp) in a wok or large frying pan over medium-high heat. Add the full sliced onion and its separate pinch of salt (1 pinch), then fry for about two minutes until starting to soften and colour.

   Soften and colour sliced red onion · 2 minUses 2 tbsp olive oil for vegetable pan · 1 red onion, thinly sliced in step 2 · 1 pinch salt for red-onion pan

3. 3

   Step 3: Peel and crush the garlic clove (1). Wash, deseed and thinly slice the yellow pepper (1); wash, trim and halve the green beans (200 g), and wash and slice the courgette (1) into half moons. Add all the prepared garlic and vegetables to the onion pan. Fry for about five minutes, stirring frequently, until cooked and the green beans are tender, continuing if needed.

   Cook garlic and sliced vegetables until tender · 5 minUses The complete cooked onion pan · 1 garlic clove, peeled and crushed in step 3 · 1 yellow bell pepper, thinly sliced in step 3 · 200 g green beans, trimmed and halved in step 3 · 1 courgette, sliced into half moons in step 3

4. 4

   Step 4: Wash and drain the shredded kale (100 g) and open the pre-cooked Puy lentil (250 g) pack. Stir all the kale, ready-cooked lentils and complete held lemon-tahini dressing into the cooked vegetable pan. Cook and stir for about two minutes until the kale is wilted, the lentils are thoroughly hot and everything is coated in the creamy dressing. Serve as four portions.

   Wilt kale and heat pre-cooked lentils through · 2 minUses The entire cooked vegetable pan · 100 g shredded kale · 250 g pre-cooked Puy lentils · All prepared dressing