Green Veg Lentils With Creamy Tahini Sauce

Green Veg Lentils with Garlic Roasted mushrooms Cream Tahini sauce

Sometimes I spend most of lunch break looking for lunch rather than eating it. Food venues are not scarce where I work, it just isn’t exciting enough for me anymore. I’ve eaten everything and all the tasty lunches that are actually healthy come in tiny portions and large prices. Also with the impending winter on the horizon, I’ve been trying to load up on the vitamin packed veggies and fruit. So I’ve been making my way through the grains that can be eaten hot or cold, whilst still tasting good. The green lentils are filling and the roasted garlic mushrooms teamed with a tahini sauce make it incredibly morish. The best thing to do is cook your lentils at the beginning of the week and cut down your prep time when it comes to cooking your meals. By the way you may risk experiencing food envy from your work colleagues. Also on another note, the only reason I’m sharing this recipe with you all, is it was requested from a work colleague who had just started to transition to a plant based diet and was yet to cook with lentils. So please enjoy and don’t forget to share!
Green Veggie Lentils for 2

Prep Time: 10 minutes                   Cooking Time: 25 minutes                Serves: 2-3




Green Veg Lentils

100g Lentils

200g Broccoli

200g Green Beans

1 es shallot

1 tbsp Olive oil

1 tsp salt

1 sprig of thyme

1 tsp Dried sage

1tsp freshly ground black pepper


Roast Mushrooms

150g Mushrooms (cleaned and cut in half)

½ tsp Garlic powder

½ tsp Salt

1 tsp Olive oil


Tahini Sauce

30 ml Water

1 tsp Corn flour

120ml Plant based milk

1 tsp Tahini

1 Sprig of parsley finely chopped

½ tsp Garlic powder

½ tsp Salt

1 tsp of Lemon juice



  1. Green Veg Lentils-Wash the lentils and cook according to the packet instructions. Drain and set to one side.
  2. Wash, trim and cut the green beans and the broccoli. Place in a pan with water and simmer for 5-7 minutes.
  3. Roast mushroomsPlace in a oven proof dish and mix with the powdered garlic, oil and salt. Roast in the oven at 190c/gas mark 5 for 10-15 minutes,until brown and juices are running. (Once cooked leave in the oven to keep warm)
  4. Once the broccoli and green beans have cooked, remove from the heat and drain. Set aside.
  5. Tahini Sauce- mix the water and cornflour in a cup, ensuring there are no lumps. Stir in the milk before adding the remaining tahini ingredients. Set to one side.
  6. Green Veg Lentils- heat the oil in a pan on medium heat. Add the salt and dried sage. Once the salt starts to sizzle, stir in the chopped shallot and sprig of thyme. Fry for 2-3 minutes until the shallot begins to turn translucent.  
  7. Stir in the cooked lentils and chopped garlic. Cook for 2 minutes before adding the broccoli, green beans and cracked black pepper. Cook for a further 2-3 minutes.
  8. Serve with the green veg lentils with the roast mushrooms and top with creamy tahini sauce.


Enjoy hot or cool down and eat as a salad.


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