Kale and Lentils With Tahini Sauce

Kale and Lentils With Tahini Sauce
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2012

Nutritional Information

  • Per Serving
  • Calories 241
  • Fat 12g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 484mg
  • Protein 11g
  • Carbohydrate 28g
  • Sugar 1g
  • Fiber 8g
  • Iron 3mg
  • Calcium 238mg
What does this mean? See Nutrition 101 .

Quick Tip

Water from faucet filling a glass
Tahini can vary in thickness, depending on the brand. You may need more or less water than the recipe calls for to get the dressing’s consistency to your liking.

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