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  • Difficulty: Simple

  • © The Vegetarian Society

Warm Lentils with Mozzarella and Homemade Pesto

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

  • Serves 2

  • Preparation 15 mins

  • Cooking 25 mins

Warm Lentils with Mozzarella and Homemade Pesto
  • Egg-Free

  • Gluten-Free

  • Protein-Rich

  • Wheat-Free


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, 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
  • Calories

    523 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sugar


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