Lemon Tahini Lentil Dip

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 cup Green lentils
  • 2 cups Kale
  • 4 Lemons, Juice of
  • 1 sprig Rosemary, Fresh
  • 1 Tomato, large

• Condiments

  • 1/4 cup Tahini paste

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 tbsp Butter

• Frozen

  • 1/4 tsp Curry

Found on bucketlisttummy.com

Description

Ingredients

• 1 cup green lentils
• 1 tbsp butter (or oil if vegan)
• 2 tbsp olive oil
• 2 cloves garlic
• ¼ cup tahini paste
• Juice of four lemons (or 2 tbsp lemon juice)
• ¼ tsp black pepper
• ¼ tsp salt
• ½ tsp cumin
• ¼ tsp curry
• 1 sprig fresh rosemary
• 1 large tomato, diced
• 2 cups kale (or other choice of green)

Directions

• Cook lentils according to package directions. I cooked mine on low for about 20 minutes.
• While the lentils are cooking, add the butter and olive oil to a large pan over medium high heat. Once the butter melts, add the garlic and cook for three more minutes.
• Add the cooked lentils, tahini, lemon juice, spices, rosemary, tomatoes and kale (or other choice of green). Stir for 3-5 minutes over medium low heat.