• 300g green lentils (puy or speckled)
  • 2 tbsp olive oil
  • 2 carrots, trimmed and roughly chopped
  • 4 small banana shallots or 2 small onions, cut into quarters
  • 1 vegetable stock cube
  • 100g tomato purée
  • 300g spring greens or hispi cabbage, core removed, cut into rough 3-5cm sections

For the pesto


  • STEP 1

    Make the pesto by combining all the ingredients in a blender or food processor and pulsing until a course sauce is formed. This is more than you may need. Will keep covered in the fridge beneath a thin layer of olive oil for up to a week.

  • STEP 2

    Put the lentils in a medium saucepan and cover with water. Bring to the boil over a medium heat and cook for 20 mins until almost tender.

  • STEP 3

    Meanwhile, heat the olive oil in a saucepan over a medium-low heat and cook the carrots and shallots for 15-20 mins until they’re starting to caramelise and soften. Drain the lentils and add to the carrots and shallots. Crumble in the stock cube. Add the tomato purée, give everything a good stir and pour in 500ml water.

  • STEP 4

    Once bubbling, cook for 10 mins or until tender and saucy. (Top up with water as needed.) Stir through the spring greens to wilt for 2-3 mins (you will still want some texture). Serve with the pesto.

Recipe from Good Food magazine, March 2023

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