How to Make It
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.