Tahini Lentils
Tahini transforms humble lentils into something unexpectedly luxurious through the magic of emulsification. In Moroccan cooking, this creamy sesame paste anchors vegetable-forward dishes that balance earthiness with brightness. The technique here is simple but essential: whisking tahini with lemon juice and water creates a silky sauce that coats each ingredient, while the vegetables maintain their texture. One pot, considerable depth.
Instructions
In a jug, mix the tahini with the zest and juice of the lemon and 50ml of cold water to make a runny dressing.
Season to taste, then set aside.
Heat the oil in a wok or large frying pan over a medium-high heat.
Add the red onion, along with a pinch of salt, and fry for 2 mins until starting to soften and colour.
Add the garlic, pepper, green beans and courgette and fry for 5 min, stirring frequently.
Tip in the kale, lentils and the tahini dressing.
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..
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