Lentils with Vegetables in Tahini Sauce
Servings: 2
Calories: 538kcal
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Equipment
Ingredients
- ¾ cup (150 g) brown or black lentils, dried
- ½ red onion
- 1 bell pepper (yellow or red)
- 1 clove garlic
- 5.5 oz (155 g) green beans
- 2 oz (56 g) kale leaves
- 2 sprig parsley, fresh
- 2 tsp olive oil
- Salt and pepper to taste
- 1 tbsp cashews (chopped)
- 1 tbsp sun-dried tomatoes in oil (chopped)
Sauce
- 2 tbsp tahini
- 1 clove garlic (grated)
- 1 lemon
- ½ tbsp sugar
- ½ tbsp soy sauce
- 2 tsp olive oil
- Salt to taste
- 2 tbsp water
Instructions
Preparation
- Cook lentils according to package instructions.
- Thinly slice red onion and bell pepper, and chop remaining garlic clove.
- Trim green beans and slice diagonally.
- Finely chop kale leaves and parsley.
- In a large skillet add olive oil over medium heat. Once it's hot, add red onion, peppers and green beans. Cook until the edges start becoming golden.
- Add chopped garlic and cook for about 2 minutes, mixing.
- Add kale leaves and cooked lentils and mix. Once the kale has wilted down, add 1 tsp of salt and black pepper to taste.
- Fry in a small skillet the cashews and sun-dried tomatoes until cashews are golden.
Sauce
- Meanwhile, mix tahini, zest and juice of the lemon, sugar, the grated garlic clove, soy sauce, salt and water until fully incorporated.
- Taste lentils and add extra salt if necessary.
- Serve lentils topped with chopped parsley, remaining olive oil, cashews and tomatoes, and tahini sauce.
Video
Nutrition
Calories: 538kcal | Carbohydrates: 67g | Protein: 26g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 307mg | Potassium: 1366mg | Fiber: 29g | Sugar: 11g | Vitamin A: 5453IU | Vitamin C: 132mg | Calcium: 190mg | Iron: 8mg