Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Kale and Lentils with Tahini Sauce

Kale with Lentils and Tahini sauce

From Real Simple; adjustments made for Intervale Food Hub members. Photo by Paul Sirisalee

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 (or cook your own from dried)

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.