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Creamy Tahini Noodles with Black Lentils & Crispy Shiitakes
2 or 4 Serving Dinner

Creamy Tahini Noodles

with Black Lentils & Crispy Shiitakes

Tags: High-Protein, Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
780
FAT
22g
CARBOHYDRATES
117g
PROTEIN
36g

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INGREDIENTS

  1. ½ cup beluga lentils
  2. 6 oz curly kale
  3. 6 oz shiitake mushrooms
  4. 2 garlic cloves
  5. 3 tbsp tahini
  6. 2 tbsp tamari
  7. 1 tsp agave
  8. 1 tbsp sesame oil
  9. 2 tbsp rice vinegar
  10. 6 oz dried buckwheat soba noodles
  11. ½ oz pea shoots
  12. 1 tbsp + 1 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat
Tools: Large nonstick skillet, Large pot, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
780
FAT
22g
CARBOHYDRATES
117g
PROTEIN
36g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the lentils

Bring a large pot of salted water to boil. Rinse and sort the beluga lentils. In a small saucepan, combine the lentils and 1¼ cup water. Bring to a boil, and reduce heat to low. Cook, covered, until the lentils are tender, 20 to 25 minutes. Drain any remaining water.

2
Prepare the produce and tahini sauce

Destem the kale and thinly slice the leaves. Wipe the mushrooms clean with a damp kitchen towel, trim the mushroom stems, and thinly slice the caps. Peel and mince the garlic. In a medium bowl, whisk together the minced garlic, tahini, tamari, agave, sesame oil, just 1 tbsp rice vinegar, 2 tbsp hot water, and a pinch of salt. Mix the tahini sauce well.

3
Crisp the mushrooms

Heat a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the sliced mushrooms and cook, stirring occasionally, until well browned, 5 to 6 minutes. Transfer to a paper towel-lined plate and sprinkle with salt.

4
Cook the noodles

Once the water is boiling, add the soba noodles and gently stir. Cook until al dente, 2 to 3 minutes. Drain and run under cool water to stop the cooking process.

5
Make the creamy tahini noodles

Return the skillet to medium-high heat and add 1 tsp vegetable oil and the sliced kale. Cook until wilted, 2 to 3 minutes. Remove the skillet from heat and add the cooked soba noodles, just ¼ cup of the cooked lentils, and the tahini sauce, and stir well.

6
Serve

Toss the pea shoots with the remaining rice vinegar and a pinch of salt, directly on the cutting board. Divide creamy tahini noodles between large bowls and sprinkle with crispy shiitakes. Sprinkle with the remaining beluga lentils and pea shoots. Enjoy!

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