Plato principal
Tahini Lentils
A Moroccan-inspired vegetarian lentil dish featuring a creamy tahini dressing and quick-sautéed vegetables.
27 min2 porcionesFácilMoroccan
Pasos
- 1
Make the tahini dressing by whisking tahini with the zest and juice of the lemon and 50 ml of cold water until runny; season to taste, then set aside.
- 2
Heat the oil in a wok or large frying pan over medium-high heat; add the red onion with a pinch of salt and fry for 2 minutes until starting to soften and colour.
- 3
Add the garlic, pepper, green beans and courgette; fry for 5 minutes, stirring frequently.
- 4
Stir in the kale, lentils and the tahini dressing; keep the pan on the heat for a couple of minutes, until the kale wilts and everything is coated in the creamy dressing.
