Lentils with spring greens & watercress walnut pesto

Lentils with spring greens & watercress walnut pesto

Make a flavourful veggie main of lentils with spring greens and a watercress walnut pesto. It’s a healthy supper, delivering four of your 5-a-day
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 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. Step 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. Step 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. Step 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.