What is vegan, nut-free, soy-free, dairy-free, added sugar free, and wheat free?
A California dinner party.
…get it? because Californias are such hippies?!
Ok, not the best joke but this dinner is. The best.
And yes, it’s vegan; nut, soy, dairy, sugar, and wheat free.
More importantly, it’s delicious.
Also important: it’s easy.
Most importance: Mike loves it. (Which makes me want to make it every week which means he might get tired of it soon…)
I hope you give this dinner a try soon! You won’t regret it. I’ve mentioned it’s delicious and easy but it’s also SUPER FILLING which is a real selling point for me. The lentils keep ya full (13g plant based protein per 1/4 cup ehyoo) but the tahini and lemon dressing make it feel like you’re indulging. Feel free to add any green veggie you have on hand; or serve the lentils and tahini on top of a giant salad for a summer night twist.
Tip: I’ve recently started soaking my lentils before cooking them (to get more protein and other added benefits!) because of this article.
Lemon tahini over lentils
Prep time: 10 minutes – Cook time: 25 – 30 minutes – Servings: 2
- 3/4 cup soaked green lentils
- 1/4 cup tahini
- juice of 1 small lemon
- Cook lentils in 2 cups of water until soft, about 25 – 30 minutes
- Strain lentils and put aside
- Mix in lemon juice with tahini until combined
- Incorporate with lentils
- Serve with something green on the side
- Bon appétit