Warm Lentils with Mozzarella and Homemade Pesto - Vegetarian Society

Ingredients

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