Lentil Salad with Sautéed Beans
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Lentil
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
Instructions
Lentils with spring greens & watercress walnut pesto serves 14 original recipe by BBC Good Food.
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