Tahini Lemon Noodles with Crispy Lentils

Tahini lemon noodles tossed in a creamy, savory sauce and topped with skillet-crisped lentils and scallions for a quick vegetarian stovetop meal.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 oz noodles
• 1 cup cooked lentils
• 3 tbsp tahini
• 1 lemon
• 1 tbsp soy sauce
• 1 clove garlic
• 2 scallions
• 2 tbsp olive oil
• 1 tsp salt
• 0.25 tsp black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Reserve 1 cup noodle water, then drain. (about 10 min)
2. Heat the olive oil in a large skillet over medium heat. Add the cooked lentils, 1/2 teaspoon salt, and the black pepper. Cook, stirring occasionally, until the lentils are browned and crisp, 8 to 10 minutes. (about 10 min) — Medium heat
3. Whisk the tahini, juice of half the lemon, soy sauce, minced garlic, and 1/2 cup reserved noodle water until smooth. Add more noodle water, 1 tablespoon at a time, until pourable. (about 2 min)
4. Add the drained noodles to the skillet with the tahini sauce. Toss over low heat until glossy and warmed through, 1 to 2 minutes. (about 2 min) — Low heat
5. Divide the noodles among bowls. Top with the crispy lentils, sliced scallions, and the remaining lemon cut into wedges. (about 1 min)