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Eating veggie » Recipes » Warm Lentils with Mozzarella and Homemade Pesto

Warm Lentils with Mozzarella and Homemade Pesto

Prep time 15 mins, cook time 25 mins

Serves 2

Gluten-Free, Wheat-Free, Protein-Rich, Egg-Free

Lentils are a good source of zinc which helps to maintain a strong immune system.


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


  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.

Nutrition per serving

523 kcal












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