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Recipe vegan

Brazil nut, artichoke & pesto lentils

Mediterranean-style lentils packed with tangy sundried tomatoes, artichoke hearts and peppery rocket, drizzled in a chunky Brazil nut pesto dressing with a sprinkling of pink radishes.

We deliver all this

  • 100g artichoke hearts
  • 120g cherry tomatoes
  • 1 garlic clove
  • 240g lentils in water (drained)
  • 2 tbsp Mr Organic vegan basil pesto
  • 30g Brazil nuts
  • 40g rocket
  • 4 tsp oil
  • 60g radishes
  • 60g sundried tomatoes

Macros

465 calories • 33g carbs • 31g fat • 17g protein

Allergens:

Nuts, Soya

Cuisine

British

Specials

Season

Autumn

Method

1. Cut the cherry tomatoes in half. Thinly slice the radishes and crush or finely chop the garlic.

2. Slice the artichoke hearts into quarters and slice the sundried tomatoes in half. Drain and rinse the lentils.

3. In a medium-sized pan, heat 1 tsp oil on a medium heat and add half of the garlic and cook for 1 min. Add the cherry tomatoes, sundried tomatoes and artichokes to the pan for 2 mins, then add the lentils and cook for 5 mins, stirring occasionally. Remove from the pan and leave to cool in a bowl for 5 mins.

4. Meanwhile, to make the dressing; finely chop the Brazil nuts and mix with the basil pesto, remaining garlic and 1 tbsp olive oil. Mix well and season with sea salt and black pepper.

5. Add the rocket, sliced radishes and Brazil nut dressing to the bowl with the lentils and stir to combine.

6. Serve the Brazil nut, artichoke and pesto lentils on two warm plates.

Recipe for two people, halve the ingredients for one person