Kale and Lentils With Tahini Sauce

kale-lentils-tahini-sauce
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 241 calories
    • Fat 12 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 484 mg
    • Protein 11 g
    • Carbohydrate 28 g
    • Sugar 1 g
    • Fiber 8 g
    • Iron 3 mg
    • Calcium 238 mg
  • October 2012

Ingredients

  1. Check 2tablespoons tahini (sesame paste)
  2. Check 2tablespoons fresh lemon juice
  3. Check 2tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
  6. Check 1 15-ounce can lentils, rinsed

Directions

  1. Whisk together the tahini, lemon juice, oil, 2 tablespoons water, ¾ teaspoon salt, and ¼ teaspoon pepper. 
  2. In a large skillet over medium heat, cook the kale and ¼ cup water, covered, tossing occasionally, until tender, 6 to 8 minutes. Drain the kale and fold in the lentils. Serve with the tahini sauce.