Lentils with spring greens & watercress walnut pesto

• green lentils↗300g g

  (puy or speckled)

• olive oil↗2 tbsp tbsp
• carrots↗2

  trimmed and roughly chopped

• small banana shallots↗4

  or 2 small onions, cut into quarters

• vegetable stock cube↗1
• tomato purée↗100g g
• spring greens↗300g g

  or hispi cabbage, core removed, cut into rough 3-5cm sections

• watercress↗150g g
• walnuts↗150g g
• vegetarian hard cheese↗50g g

  (cow’s or sheep’s milk), grated

• extra virgin olive oil↗150g g
• 1-2 lemons

  juiced and zested

Step-by-step instructions

1. 1

   Make the pesto by combining all the ingredients in a blender or food processor and pulsing until a course sauce is formed. This is more than you may need. Will keep covered in the fridge beneath a thin layer of olive oil for up to a week.

2. 2

   Put the lentils in a medium saucepan and cover with water. Bring to the boil over a medium heat and cook for 20 mins until almost tender.

3. 3

   Meanwhile, heat the olive oil in a saucepan over a medium-low heat and cook the carrots and shallots for 15-20 mins until they’re starting to caramelise and soften. Drain the lentils and add to the carrots and shallots. Crumble in the stock cube. Add the tomato purée, give everything a good stir and pour in 500ml water.

4. 4

   Once bubbling, cook for 10 mins or until tender and saucy. (Top up with water as needed.) Stir through the spring greens to wilt for 2-3 mins (you will still want some texture). Serve with the pesto.