Dinner for 6

Lentils with Greens

Name: Lentils with Greens
Total time: 65 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 300 g green lentils; 2 tbsp olive oil; 2 carrots trimmed and roughly chopped; 4 small banana shallots or 2 small onions; 1 vegetable stock cube; 100 g tomato purée; 300 g spring greens or hispi cabbage; 150 g watercress; 150 g walnuts; 50 g vegetarian hard cheese; 150 g extra virgin olive oil; 1 1/2 lemons juiced and zested

Green lentils simmer with vegetables, then finish with tender greens and a bright watercress, walnut, lemon, and cheese pesto.

$1.57per serving $

65 minstart to table

6servings

Italian Vegetarian Budget Family Dinners

Ingredients

300 g green lentils
2 tbsp olive oil
2 carrots trimmed and roughly chopped
4 small banana shallots or 2 small onions
1 vegetable stock cube
100 g tomato purée
300 g spring greens or hispi cabbage
150 g watercress
150 g walnuts
50 g vegetarian hard cheese
150 g extra virgin olive oil
1 1/2 lemons juiced and zested

Steps

Rinse the lentils and place them in a 4-quart pot with the stock cube and enough water to cover by 2 inches.
Bring the lentils to a boil, then simmer uncovered for 35 minutes until tender.
Heat 2 tablespoons olive oil in a large skillet over medium heat, cook the carrots and shallots for 8 minutes, and stir in the tomato purée.
Blend the watercress, walnuts, hard cheese, extra virgin olive oil, lemon juice, and lemon zest into a coarse pesto.
Stir the spring greens into the lentils and cook for 5 minutes until tender.
Drain the lentils, fold in the vegetable mixture and pesto, and season with salt and pepper.

Main ingredient on sale this week? See what to make with dried beans and lentils on sale.