Morning! If you hadn’t noticed, I’m obsessed with pesto at the moment! I make it with various, herbs, nuts and oils and put it in and on EVERYTHING!!! I mean EVERYTHING!! Pesto and eggs are a life changer by the way..
So today I thought I’d try and you guys on the pesto bandwagon too and share one of my favourite vegetable an lentil stews, topped with good and green pesto! Stir it all through when you come to eat it! UMMMMUMMM!! This is great the next day too and it also freezes well!!
Ingredients – serves five
1 tbsp coconut oil
2 onions, diced
1 leek, sliced
2 celery sticks, sliced
1 fennel, diced
2 carrots, diced
3 garlic cloves, diced
1 medium sweet potato, peeled and diced
1 small orange squash, peeled and diced
1 small celeriac, peeled and diced
1 medium kohlrabi, peeled and diced
450g tomatoes, roughly chopped
15g parsley, chopped
10g mint, chopped
250g kale, roughly chopped
1 tbsp apple cider vinegar
200g puy lentils, soaked overnight, drained and rinsed
salt and pepper
65g naked tigernuts – almonds and brazils will also work
4 tbsp olive oil
30g parmesan, grated
4 tbsp water
Melt the coconut oil in a large pan.
Add the onions, leek and celery and fry until golden.
Turn down the heat and add the fennel, garlic, carrots, sweet potato, squash, celeriac and kohlrabi.
Leave to cook for 20 minutes – stirring often until everything is soft.
After 15 minutes add the tomatoes and a pinch of salt and pepper.
Pour in the drained lentils, herbs, stock, vinegar and kale.
Bring to the boil and then simmer over a low to medium heat for 30 minutes.
Stir every 10 minutes.
Whilst the stew is cooking, lets make the pesto!
Pop the basil, nuts, oil, cheese and water into a food porcessor.
Blend until a paste has formed.
Keep stopping the blender and scarping down the ingredients that have travelled up the sides.
Scoop the pesto into a bowl.
Turn the stew off the heat and divide between five bowls.
Top with the tigernut pesto, swirling it gently into the top of the stew.
Scatter over the fennel fonds and serve!