For the pesto
- 100g spinach, rinsed
- 20g cashew nuts
- 2 tbsp lemon juice
- 30g fresh basil leaves, chopped
For the lentils
- 160g Puy lentils, rinsed
- 2 tsp olive oil
- 1 large carrot, peeled and finely diced
- 2 sticks celery, finely diced
- 1 small onion, finely diced
- 1 small fennel, finely sliced
- 1 clove garlic, crushed
- 2 sprigs fresh thyme, stalks removed and discarded
- Pinch of salt
- Pinch of ground black pepper
- 80g vegetarian mozzarella, torn
- Make the pesto by placing all of the pesto ingredients in a food processor (or blender) and blend for 1 minute. Check the consistency. The pesto should be of drizzling consistency. If it is too thick, add a little water and blend again until desired consistency is achieved. Set the pesto aside.
- Bring a pan of water to the boil, and carefully add the lentils. Reduce the heat and cook for 15 minutes or until the lentils are tender, but still with a bite.
- While the lentils are cooking, heat the olive oil over a medium heat in a large non-stick, deep-sided frying pan.
- Add the carrot, celery, onion, fennel, garlic and thyme leaves, and cook for 8 to 10 minutes until the vegetables are soft. Season with a pinch of salt and pepper.
- When the lentils have finished cooking, drain them and add to the pan with the vegetables. Add a splash of water, stir for a few minutes, then remove from the heat.
- Divide the lentils into two bowls, topping with mozzarella and a drizzle of pesto to serve.
Nutrition per serving
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