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