Imagine a dish that captures the essence of summer in every single bite - crisp, colorful vegetables dancing with hearty lentils, all embraced by a smoky tahini dressing that will make your taste buds sing! This Shoestring Summer Vegetables and Lentils recipe isn't just a meal; it's a culinary adventure that transforms simple ingredients into a nutritious, vibrant masterpiece that will revolutionize your summer dining experience.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup lentils
- 2 zucchini, sliced into shoestrings
- 1 bell pepper, sliced
- 1 carrot, grated
- 3 tbsp tahini
- 1 tbsp smoked paprika
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Rinse lentils thoroughly under cold water, removing any small stones or debris. Drain and set aside.
- In a medium saucepan, add lentils with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered for 15-18 minutes until lentils are tender but not mushy. Drain excess water and set aside.
- While lentils are cooking, prepare vegetables. Use a mandoline or sharp knife to create thin shoestring cuts for zucchini and bell pepper. Grate carrot using a box grater.
- In a small bowl, whisk together tahini, smoked paprika, fresh lemon juice, salt, and pepper to create the smoky tahini dressing. If too thick, add a tablespoon of water to reach desired consistency.
- Heat a large skillet over medium-high heat. Add sliced vegetables and sauté for 3-4 minutes until slightly tender but still crisp, stirring occasionally.
- Combine cooked lentils with sautéed vegetables in a large serving bowl. Drizzle smoky tahini dressing over the top and gently toss to combine.
- Taste and adjust seasoning if needed. Serve warm or at room temperature as a vibrant summer salad or light main dish.
Tips
- For the most consistent shoestring cuts, invest in a mandoline slicer or practice your knife skills to create uniform vegetable strips.
- Don't overcook your lentils! The key is achieving a tender yet firm texture that holds its shape.
- For an extra flavor boost, consider toasting your smoked paprika in the pan for 30 seconds before mixing into the tahini dressing.
- If you prefer a warmer dish, you can serve this immediately after cooking. For a refreshing summer option, let it cool to room temperature.
- This recipe is incredibly versatile - feel free to swap vegetables based on what's fresh in your garden or local market.
- For added protein, consider garnishing with toasted pine nuts or pumpkin seeds.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 40g
Protein: 15g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
