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Lentils with Tahini, Cumin, and Garlic

Lentils and beans are two of my go-to wintery foods because they’re high in protein and fiber – which makes them satisfying and perfect for a hearty dish.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 261kcal



  • Heat oil in a large pan over medium high heat. Add the garlic, onion, tomatoes, cumin and coriander, and cook for a minute.
  • Add the carrots, salt, pepper, and cayenne, cook until the carrots are slightly soft - about 5 minutes.
  • Add the cooked lentils, tahini paste, and lemon juice. Cook, stirring, for a couple of minutes. Turn down the heat to medium and cook gently, stirring, for a few minutes more, until hot and thickened.
  • Spread out the lentils on a flat platter and scatter on the sliced onion and cilantro.



Calories: 261kcal | Carbohydrates: 32.5g | Protein: 12.8g | Fat: 10.6g | Saturated Fat: 1.5g | Sodium: 355.4mg | Fiber: 11.7g | Sugar: 2.6g