Broad bean, yogurt & mint soup
Delectable smooth soup, high in fibre and folic acid
Veggie tahini lentils
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50g tahini
- zest and juice 1 lemon
- 2 tbsp olive oil
- 1 red onionthinly sliced
- 1 garlic clovecrushed
- 1 yellow pepperthinly sliced
- 200g green beanstrimmed and halved
- 1 courgettesliced into half moons
- 100g shredded kale
- 250g pack pre-cooked puy lentils
Nutrition: per serving
- kcal293low
- fat14g
- saturates2g
- carbs23g
- sugars7g
- fibre10g
- protein13g
- salt0.7g
Method
step 1
In a jug, mix the tahini with the zest and juice of the lemon and 50ml of cold water to make a runny dressing. Season to taste, then set aside.
step 2
Heat the oil in a wok or large frying pan over a medium-high heat. Add the red onion, along with a pinch of salt, and fry for 2 mins until starting to soften and colour. Add the garlic, pepper, green beans and courgette and fry for 5 min, stirring frequently.
step 3
Tip in the kale, lentils and the tahini dressing. Keep the pan on the heat for a couple of mins, stirring everything together until the kale is wilted and it’s all coated in the creamy dressing.
