The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Brazil Pesto Lentils with Cauliflorettes
Pesto lentils with roasted cauliflower and beans, tomato and rocket.
Ready in 20
2/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 2 tbsp basil pesto (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
- 1 handful of fresh flat-leaf parsley
- 160g green beans
- 1 unwaxed lemon
- 240g lentils in water (drained) (Lentils, Water, Salt)
- 50g artichoke hearts (Artichoke Halves (contain Salt and traces of Citric Acid, Vinegar and Ascorbic Acid), sunflower oil, Vegetable Bouillon (Sea Salt, Rice Flour, Sugar, Yeast Extract, Dried Onion, Dried Carrot, Dried Leek, Sunflower Oil, Ground Turmeric, Rubbed Parsley), dried parsley, dried mint, dried basil)
- 40g rocket
- 160g caulishoots
- 30g sundried tomatoes (Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
- 30g brazil nuts (Nuts)
- 2 garlic clove
- 170g baby plum tomatoes
Nutritional Information
Calories: 571
Protein: 19g
Carbs: 39g
Fat: 38g
Brazil Pesto Lentils with Cauliflorettes
Pesto lentils with roasted cauliflower and beans, tomato and rocket.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Trim the caulishoots and the green beans. Place them onto a lined baking tray, drizzle over 1/2 tbsp oil and season with sea salt and black pepper. Zest the lemon over the top of the caulishoots. Toss to coat then roast for 12-15 mins, until golden brown.
- Meanwhile, finely chop or crush the garlic and halve the tomatoes. Heat 2 tsp oil in a medium frying pan on a medium-high heat. Add the artichokes and cook for 2-3 mins, until starting to turn golden, then add the garlic and tomatoes. Continue to cook for 4-5 mins, until the tomatoes are starting to burst.
- Drain and rinse the lentils. Roughly chop the sundried tomatoes and finely chop the parsley. Quarter the lemon. Roughly chop the Brazil nuts.
- Put the pesto into a small bowl and mix in three-quarters of the parsley and Brazil nuts. Add the juice from one quarter of the lemon and 1 tbsp olive oil.
- Add the lentils to the frying pan, cook for 2-3 mins, until hot, then stir in the pesto and sundried tomatoes. Season to taste then remove from the heat.
- When ready to serve, toss the rocket and roasted green beans through the lentils, spoon onto plates and place the cauflishoots on top. Sprinkle over the remaining Brazil nuts and parsley.
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