Warm Lentils with Mozzarella and Homemade Pesto - Vegetarian Society
Warm lentils with homemade pesto and mozzarella - quick, protein-rich, vegan recipe from a pioneer in plant-based cooking. Perfect for vegetarians and vegans.
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Cooking tools:
- Food processor
- Blender
- Kitchen scale
- Measuring spoon
- Pot
- Saucepan
- Colander
- Non-stick deep-sided frying pan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Spoon
- Serving bowl
- Peeler
- Measuring cup
- Spatula
- Kitchen towel
- Stove
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
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