Lentils with spring greens watercress walnut pesto

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
• 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

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