INGREDIENTS
1 cup
green lentils
1 tbsp
butter (or oil if vegan)
2 tbsp
olive oil
2 cloves
garlic
1/4 cup
tahini paste
Juice of four lemons (or 2 Tbsp lemon juice)
1/4 tsp
black pepper
1/4 tsp
salt
1/2 tsp
cumin
1/4 tsp
curry
1
sprig fresh rosemary
1
large tomato, diced
2 cups
kale