Kale and Lentils With Tahini Sauce

Kale and Lentils With Tahini Sauce
Paul Sirisalee
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

2
tablespoons
tahini (sesame paste)
2
tablespoons
fresh lemon juice
2
tablespoons
olive oil
kosher salt and black pepper
1
medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
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.

 

Sue Li
October 2012

Nutritional Information

  • Per Serving
  • Calories 241
  • 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
What does this mean? See Nutrition 101.

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