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 12 original recipe by BBC Good Food.
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