One-pot lentil bake with kale pesto.jpg

One-pot Lentil Bake with Kale Pesto

Hearty, healthy and versatile; you can make this one-pot wonder your own by using any veggies or herbs you prefer or have available.

How long will it take?

1 hour

What’s the serving size?

Serves 3-4

What do I need?

  • 100g French Puy lentils
  • 150g Red lentils
  • 60g kale, stalks removed, leaves torn
  • 1 small zucchini, shaved
  • 1 carrot, shaved
  • 200g cherry tomatoes, plus 50g for finishing
  • 2 tbsp mint leaves, torn, plus extra for garnish
  • 1 tbsp thyme leaves
  • 4 spring onions, finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • 1 large ball Buffalo Mozzarella (200g)
  • 50g parmesan, grated
  • Salt and pepper

For the Pesto

  • ¼ cup roasted almonds
  • ¼ cup roasted cashews
  • 2 cups (80g) baby kale leaves, plus extra for garnish
  • 2 tbsp apple cider vinegar
  • 20g parmesan, grated
  • 100ml olive oil

How do I make it?

  1. Pre heat the oven to 180C. Rinse both lentils until the water runs clear.
  2. In a large bowl mix together the lentils, vegetables, 200g of the cherry tomatoes, the herbs, garlic, vinegar, oil, 350ml water, ½ teaspoon of salt and ¼ teaspoon pepper. Mix well and place in a medium sauté pan. Bring to the boil, cover with a lid and bake in the oven for 40 minutes, or until the lentils are aldente.
  3. Meanwhile make the pesto; Place all ingredients in a blender and blitz to combine. Add more oil if needed, then season generously with salt and pepper. Cover until ready to use (leftover pesto will keep for a week covered in the fridge.)
  4. Sprinkle the bake with a light coating of parmesan. Top with torn pieces of mozzarella and the remaining cherry tomatoes. Bake, uncovered, for a further 10 minutes, until the cheese is melted.
  5. Garnish with pesto, mint and baby kale, and serve with crusty bread.

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