Pesto Lentils
100%
1
By Richard Hall
Pesto Lentils
4 steps
Prep:10minCook:25min
Canned lentils are versatile, cheap and convenient. Cooked up with fresh veg and pesto, they make a brilliant quick meal that's packed with fibre and contains a good protein hit. Serve with a mixed salad.
Updated at: Wed, 16 Aug 2023 23:51:52 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories461.8 kcal (23%)
Total Fat27.8 g (40%)
Carbs41.3 g (16%)
Sugars8.5 g (9%)
Protein16.3 g (33%)
Sodium1480.9 mg (74%)
Fiber12.5 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 Tbspolive oil
0.5onion
medium, peeled and finely chopped
1yellow capsicum
or red
zucchini
deseeded and cut into roughly 2cm chunks, 1%, medium, cut into
2tomatoes
roughly 2cm chunks, medium, roughly
1 x 400glentils
can, any variety, drained
2vegetable stock cube
2 Tbspbasil pesto
20gvegan parmesan
finely grated
Instructions
Step 1
Heat the oil in a large non-stick frying pan and gently fry the onion, capsicum and zucchini for 5 minutes, or until softened and beginning to brown, stirring regularly.
Step 2
Add the tomatoes and cook for 2-3 minutes, or until the tomatoes are softened, stirring constantly.
Step 3
Add the lentils, crumbled stock cube and 2-3 tablespoons water. Stir in the pesto and season with lots of ground black pepper. Cook for 2-3 minutes more, or until the lentils are hot, stirring constantly.
Step 4
Remove from the heat and sprinkle with the cheese to serve
Notes
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