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.
Pesto Plant-based Chick'n & Mediterranean Lentils
Your next weeknight winner is vegan - and you can't even tell. Tender pieces of Heura plant-based chicken are tossed with basil pesto and crunchy pine nuts. Full-of-fibre lentils simmer with black olives and Italian herbs. Spinach for green goodness. Courgette and peppers to complete the rainbow of veggies.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 20g pine nuts
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 2 pepper
- 2 tbsp italian paste (Rapeseed oil, Sundried Tomatoes, Water, Vinegar White Wine, Olive oil extra virgin, Sea salt, Garlic, Rosemary, Oregano, Basil, Yeast extract powder, Black pepper)
- 80g baby spinach
- 2 courgette
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
Nutritional Information
Calories: 451
Protein: 25g
Carbs: 23g
Fat: 27g
Pesto Plant-based Chick'n & Mediterranean Lentils
Your next weeknight winner is vegan - and you can't even tell. Tender pieces of Heura plant-based chicken are tossed with basil pesto and crunchy pine nuts. Full-of-fibre lentils simmer with black olives and Italian herbs. Spinach for green goodness. Courgette and peppers to complete the rainbow of veggies.
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Cooking Instructions
- Thinly slice the courgettes into half-moons. Cut the pepper into 2-3cm squares. Heat a large saucepan with 2 tbsp oil on medium heat. Add the courgettes and peppers and cook for 5-7 mins, until softening. Season with sea salt and black pepper.
- Boil a half-full kettle. Drain and rinse the lentils. Halve the olives. Dissolve the stock cube in a jug with 200ml boiling water. Add the olives to the saucepan, along with the lentils, spinach, chopped tomatoes, Italian paste and stock mixture. Simmer for 5-8 mins, until the sauce thickens.
- Meanwhile, heat a large dry frying pan on medium heat. Add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside. Reheat the pan on high heat with 1 tbsp oil and add the plant-based chicken pieces. Cook for 4-6 mins, until golden, then remove from the heat and toss with the pesto.
- Serve the lentils in bowls, topped with plant-based chicken pieces and pine nuts.
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