Lentil skewers with tahini sauce | Heart and Stroke Foundation

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
• 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