Lentil skewers with tahini sauce

Ingredients

• 1 tsp (5 mL) canola oil
  
• 1 shallot, minced
  
• 2 cloves garlic, minced
  
• 1 tsp (5 mL) curry powder
  
• 1/2 tsp (2 mL) each ground cumin and coriander
• 1 can (19 oz/540 mL) lentils, drained and rinsed
  
• 2 tbsp (25 mL) chopped fresh cilantro
  
• 1 egg
  
• 1/4 cup (50 mL) seasoned breadcrumbs
  
• 4 cups (1 L) salad greens
  
   

Tahini sauce: 

• 2 tbsp (25 mL) tahini
  
• 3 tbsp (45 mL) warm water
  
• 2 tbsp (25 mL) lemon juice
  
• 1 small clove garlic, minced
  
• 1 tbsp (15 mL) minced fresh mint or cilantro
  
   

Directions

1. Heat oil in a nonstick skillet over medium low heat. Cook shallot, garlic, curry powder, cumin and coriander for 2 minutes. Remove from heat.
2. Mash lentils until smooth. Stir in shallot mixture, cilantro and egg until combined. Stir in breadcrumbs. Divide into 8 oval shapes onto soaked skewers. Spray lightly with cooking spray.
3. Place skewers in grill pan set over medium-high heat for about 5 minutes, turning once  or until heated through and grilled marked.
4. Place onto salad greens and drizzle with tahini sauce.

Tahini sauce: Whisk together tahini and water until smooth. Whisk in lemon juice, garlic and mint; set aside.

Nutritional info per serving ( 2 skewers with salad and sauce)

• Calories 250
  
• Protein 13 g
  
• Total fat 8 g
  Saturated fat 1 g
  Cholesterol 50 mg
• Carbohydrates 35 g
  Fibre 8 g
  Sugars 2 g
  Added sugars 0 g
• Sodium 530 mg
  
• Potassium 730 mg

 Recipe developed by Emily Richards, PH Ec. © 2018 Heart and Stroke Foundation of Canada.