Tahini lentil and vegetable skillet
Preparation time: 5 minCooking time: 10 min2 servings
From the article: 10 ovulation recipes: colourful meals and a cake to share
Ingredients
2 Servings
- 50 g tahini
- 1 lemon
- 2 tbsp olive oil
- 1 red onion
- 1 garlic clove
- 1 yellow pepper
- 200 g green beans
- 1 courgette
- 100 g kale
- 250 g cooked lentils
- 50 ml water
- 1 pinch salt
- 1 pinch pepper
Instructions
- 1For the dressing, mix the tahini with the lemon zest, lemon juice and cold water. Season with salt and pepper and set aside.
- 2Heat the olive oil in a wok or large frying pan over medium-high heat. Fry the chopped red onion with a pinch of salt for about 2 minutes.
- 3Add the crushed garlic, sliced pepper, green beans and sliced courgette. Stir-fry for about 5 minutes.
- 4Stir in the shredded kale and cooked lentils.
- 5Pour over the tahini dressing and keep stirring for a few minutes until the kale has wilted and everything is coated in the creamy dressing.
Nutrition: 450 kcal · 20 g protein · 45 g carbs · 20 g fat
