Lentils with Spring Greens and Watercress Walnut Pesto

Name: Lentils with Spring Greens and Watercress Walnut Pesto
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: 300 g green lentils; 150 g extra-virgin olive oil; 150 g walnuts; 150 g watercress; 100 g tomato puree; 300 g spring greens or hispi cabbage; 50 g vegetarian hard cheese, grated; 2 tbsp olive oil; 2 carrots, trimmed and roughly chopped; 4 small banana shallots, quartered; 1 vegetable stock cube; 1.5 lemons, juiced and zested

A vibrant and hearty plant-based meal featuring tender green lentils and caramelized shallots, topped with a zesty watercress and walnut pesto. This dish offers a perfect balance of earthy flavors and fresh spring textures.

Servings6 Portions

Prep Time25 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

green lentils
300 g
extra-virgin olive oil
150 g
walnuts
150 g
watercress
150 g
tomato puree
100 g
spring greens or hispi cabbage
300 g
vegetarian hard cheese, grated
50 g
olive oil
2 tbsp
carrots, trimmed and roughly chopped
2
small banana shallots, quartered
4
vegetable stock cube
1
lemons, juiced and zested
1.5

Step-by-Step Instructions

Prepare the pesto: Place the watercress, walnuts, vegetarian hard cheese, extra-virgin olive oil, and lemon juice/zest into a food processor or blender. Pulse until the mixture forms a coarse sauce. Set aside.

Cook the lentils: In a medium saucepan, combine the green lentils with enough water to cover them by several inches. Bring to a boil over medium heat and cook for approximately 20 minutes, or until the lentils are nearly tender.

Sauté the aromatics: While the lentils are boiling, heat 2 tablespoons of olive oil in a separate saucepan over medium-low heat. Add the chopped carrots and shallots, cooking for 15-20 minutes until they soften and begin to caramelize.

Combine and simmer: Drain the cooked lentils and add them to the pan with the carrots and shallots. Crumble in the vegetable stock cube and stir in the tomato purée. Pour in 500ml of water and mix well.

Finish and serve: Once the mixture is bubbling, cook for 10 minutes until the sauce is thickened and the lentils are tender. Stir in the spring greens and cook for 2-3 minutes until just wilted. Serve warm with a generous dollop of the watercress pesto.