Warm Lentils with Mozzarella and Homemade Pesto

Lentils are a good source of zinc which helps to maintain a strong immune system.

Serves 2
per serving

15 Mins

25 Mins


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For the pesto

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

For the lentils

puy lentils (160g)
2 tsp olive oil (10ml)
1 large carrot, peeled and finely diced (120g)
2 sticks celery, finely diced (60g)
1 small onion, finely diced (75g)
1 x small bulb fennel, finely sliced (100g)
1 clove garlic, finely minced (6g)
2 sprigs fresh thyme leaves removed from sprigs (2g)
Pinch of salt
Pinch of ground black pepper
mozzarella, torn (80g)


  1. Make the pesto by placing all of the pesto ingredients in a food processor or blender and blending for one minute. Check the consistency. (The pesto should be of drizzling consistency.) If it is too thick, add a little water and blend again until desired consistency is achieved.
  2. Set the pesto aside.
  3. To prepare the lentils, add cold water to a medium-sized saucepan and bring to the boil.
  4. Rinse the lentils then transfer them to the pan of boiling water. Lower the heat and cook for 15 minutes or until the lentils are tender but still with a nice bite.
  5. While the lentils are cooking, heat the oil over medium heat in a large non-stick, deep-sided frying pan.
  6. Add the carrot, celery, onion, fennel, garlic and thyme leaves, and cook for 8-10 minutes until the vegetables are soft. Season with a pinch of salt and pepper.
  7. When the lentils have finished cooking, drain them and add to the pan with the vegetables. Add a splash of water, stir for a few minutes, then remove from heat.
  8. Divide the lentils into two bowls, topping with mozzarella and a drizzling of pesto.
  9. Serve.

Nutritional information per serving

523kCal, 2198kJ

© The Vegetarian Society