green lentil tahini soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 3 as main, 5 as side
Ingredients
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 5 cloves garlic, minced
  • 1 medium zucchini, halved and sliced
  • 1½ cups green lentils, rinsed
  • 4 cups water
  • juice of 1 small lemon
  • ¼ cup tahini
  • 1 tsp EACH oregano and thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups baby spinach
Instructions
  1. Heat oil in a medium pot. Sauté the onion and garlic for 5 minutes, stirring occasionally.
  2. Add all remaining ingredients except the spinach, mixing well to distribute and break up any clumps of tahini. Bring to boil, then cover and cook on low for 30 minutes.
  3. Toss in the spinach. Cook for another 10 minutes, until lentils are soft.
  4. Serve hot. Let cool before store in a container in the fridge for 1 week.
Notes
*You may need to add some water when reheating the soup.
Recipe by Lenses and Lentils at https://lensesandlentils.com/green-tahini-lentil-soup/