Simple Lentils with spring greens & watercress walnut pesto Recipe

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Lentils, spring greens, and watercress walnut pesto make a tasty veggie main. This healthful dinner provides four of your 5-a-day.

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Ingredient

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– 300g green lentils (puy or speckled) – 2 tbsp olive oil – 2 carrots, trimmed and roughly chopped – 4 small banana shallots or 2 small onions, cut into quarter – 1 vegetable stock cube – 100g tomato purée – 300g spring greens or hispi cabbage, core removed, cut into rough 3-5cm section For the pesto – 150g watercress – 150g walnuts – 50g vegetarian hard cheese (cow’s or sheep’s milk), grated – 150g extra virgin olive oil – 1-2 lemons, juiced and zested

Ingredient

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Put all the ingredients for the pesto into a blender or food processor and pulse them until you get a coarse sauce.

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Step 1

Instructions

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You might not need all of this. Toss with a little olive oil and put in the fridge. It will last for up to a week.

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Step 2

Cover lentils with water in a medium pot. Start boiling over medium heat and simmer for 20 minutes until almost tender. 

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Step 3

Heat olive oil in a saucepan over medium-low heat and sauté carrots and shallots for 15-20 minutes until caramelized and softened. 

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Step 4

Drain lentils and add to carrots and shallots. Crack the stock cube. Add tomato purée, stir, then add 500ml water. 

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Step 5

Cook 10 minutes until soft and saucy after bubbling. Add water as needed. Wilet spring greens for 2-3 minutes (they should retain texture). With pesto.  

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Step 6

The Best Roasted carrot & whipped feta tart Recipe 

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