Kale and Lentils With Tahini Sauce
Serves 4|
Hands-On Time:
|
Total Time:
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
- Whisk together the tahini, lemon juice, oil, 2 tablespoons water, ¾ teaspoon salt, and ¼ teaspoon pepper.
- 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.
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
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.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
