Pesto Lentils

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.

Great

% Daily Values based on a 2,000 calorie diet

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