Lentils with spring greens & watercress walnut pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Ingredients
- 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 quarters
- 1 vegetable stock cube
- 100g tomato purée
- 300g spring greens or hispi cabbage, core removed, cut into rough 3-5cm sections
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
Method
- STEP 1
Make the pesto by combining all the ingredients in a blender or food processor and pulsing until a course sauce is formed. This is more than you may need. Will keep covered in the fridge beneath a thin layer of olive oil for up to a week.
- STEP 2
Put the lentils in a medium saucepan and cover with water. Bring to the boil over a medium heat and cook for 20 mins until almost tender.
- STEP 3
Meanwhile, heat the olive oil in a saucepan over a medium-low heat and cook the carrots and shallots for 15-20 mins until they’re starting to caramelise and soften. Drain the lentils and add to the carrots and shallots. Crumble in the stock cube. Add the tomato purée, give everything a good stir and pour in 500ml water.
- STEP 4
Once bubbling, cook for 10 mins or until tender and saucy. (Top up with water as needed.) Stir through the spring greens to wilt for 2-3 mins (you will still want some texture). Serve with the pesto.
