Lentils, market veggies, & greens in a lemony tahini broth
Short history: Tahini is made of ground hulled sesame seeds, and is used in Levant and Eastern Mediterranean, South Caucasus, and North African cuisines. There is a 4,000 year-old cuneiform (characters of a language used in the ancient writing of Mesopotamia, Persia and Ugarit) document describing serving gods sesame wine, which seems to be the first mention of using sesame in the world! Domestically, sesame tahini was available in the United States in the 1940’s in health food stores. Tahini contains more protein than most nuts! It is also a great source of B vitamins, vitamin E, and a variety of different minerals such as magnesium, iron, and calcium. Eating this meal, you will also receive folate, polyphenols, vitamins A & C, and potassium.
Reheating Instructions: Simmer in a pot over medium for 2 to 3 minutes.
“This was my favorite! I highjacked both portions and ate mine and my husband’s. 🤣” – Brenna To. from Chandler
“My family and I fought over this dish! I won! I ate both! So so so good! Love the lentil dishes! Please make them again!” – Jessica La. from Glendale
“The taste of the lemon stood out. An ample serving, I made two meals out of this. Lentiles, zucchini, and potatoes were a happy, filling combination of vegetables. No ‘fake’ food. ” – Mary Lee Ma. from Glendale