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


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)


  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.