Creamy Tahini Veggie Lentils

November 2, 2016


50g tahini
75 grams of soya yoghurt
zest and juice of 1 lemon.
2 tbsp of coconut oil
1/2 red onion and half a white onion, thinly sliced
1 garlic clove, crushed
2 Courgette, sliced into half moons
50 grams kale and 50grams of spinach
250g pack pre-cooked Puy lentils
1 avocado
Chilli oil
2 tbs mixed herbs, Cajun spice

1.In a jug, mix the tahini with the zest and juice of the lemon and 100mg of soya plain yoghurt. Season to taste, then set aside.

Heat the oil in a large frying pan over a medium-high heat. Add the red and white onion, along with a pinch of salt, and fry for 2 mins until starting to soften and colour. Add the garlic, mushrooms, courgette and and fry for 5 min, stirring frequently.

Tip in the kale, lentils and the tahini dressing with the herbs. 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.

4. To finish top with a sprinkling of spinach leaves, spoon out half an avocado and sprinkle in the chilli oil.

5. Enjoy!


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