Warm Lentils with Mozzarella and Homemade Pesto

Ingredients

For the pesto

• 100g spinach, rinsed
• 20g cashew nuts
• 2 tbsp lemon juice
• 30g fresh basil leaves, chopped

For the lentils

• 160g Puy lentils, rinsed
• 2 tsp olive oil
• 1 large carrot, peeled and finely diced
• 2 sticks celery, finely diced
• 1 small onion, finely diced
• 1 small fennel, finely sliced
• 1 clove garlic, crushed
• 2 sprigs fresh thyme, leaves picked and stalks removed and discarded
• Pinch of salt
• Pinch of ground black pepper
• 80g vegetarian mozzarella, torn

Method

1. Make the pesto by placing all of the pesto ingredients in a food processor (or blender) and blend for 1 minute. Check the consistency. The pesto should be of drizzling consistency. If it is too thick, add a little water and blend again until desired consistency is achieved. Set the pesto aside.
2. Bring a pan of water to the boil, and carefully add the lentils. Reduce the heat and cook for 15 minutes or until the lentils are tender, but still with a bite.
3. While the lentils are cooking, heat the olive oil over a medium heat in a large non-stick, deep-sided frying pan.
4. Add the carrot, celery, onion, fennel, garlic and thyme leaves, and cook for 8 to 10 minutes until the vegetables are soft. Season with a pinch of salt and pepper.
5. When the lentils have finished cooking, drain them and add to the pan with the vegetables. Add a splash of water, stir for a few minutes, then remove from the heat.
6. Divide the lentils into two bowls, topping with mozzarella and a drizzle of pesto to serve.