Moroccan-Style Lentils with Tahini Sauce

An aromatic dish featuring tender lentils, fresh vegetables, and a creamy lemon tahini sauce. The perfect choice for a satisfying and nutritious lunch.

Ingredients

• 50 g Tahini (sesame paste)
• 1 pcs Lemon
• 2 tbsp Olive oil
• 1 pcs Red onion
• 1 clove Garlic
• 1 pcs Yellow bell pepper
• 200 g Green beans
• 1 pcs Zucchini
• 100 g Kale
• 250 g Red lentils

Instructions

1. Prepare the creamy sauce: in a pitcher, mix tahini with lemon zest and juice, add 50 ml of cold water and whisk until smooth. Season to taste with salt and pepper, and set aside.
2. Heat the oil in a wok or large skillet over medium heat. Add the diced red onion with a pinch of salt and sauté for 2 minutes until it begins to soften and brown.
3. Add the minced garlic, diced pepper, green beans, and diced zucchini to the onion. Stir-fry for 5 minutes, stirring frequently.
4. Add the chopped kale, stir in the lentils and tahini sauce. Toss for 2 minutes over the heat until the cabbage wilts and all components are coated with the creamy dressing. Serve immediately.