Green Lentils with Wild Garlic Mustard Pesto is a modern British recipe for a classic vegetarian dish of cooked green lentils served in a home-made garlic mustard pesto. The full recipe is presented here and I hope you enjoy this classic British version of: Green Lentils with Wild Garlic Mustard Pesto.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
280g green lentils, soaked over night in plenty of cold water
150g garlic mustard leaves
70g romaine lettuce leaves
1 tbsp fresh oregano, chopped
60ml extra-virgin olive oil
50g Parmesan cheese, grated
1/4 tsp sea salt
60ml water
2 tsp rice wine vinegar
1 tsp balsamic vinegar
2 garlic cloves
35g pine nuts, Brazil nuts or almonds
freshly-ground black pepper, to taste
Method:
Combine the lentils in a pan with about 750ml water. Bring to a simmer, cover and cook until soft (about 40 minutes). Drain any excess water and set aside to keep warm.
In the meantime, prepare the pesto. Combine the garlic mustard, lettuce, oregano, olive oil, Parmesan cheese, salt, water, rice wine vinegar, balsamic vinegar, garlic and nuts in a food processor. Season with black pepper then process to a thick paste.
Turn into a serving bowl then stir in the hot lentils. Garnish with a few shavings of Parmesan cheese and serve.
Click on the image, above to submit to Pinterest.