Lentils with Spring Greens, Watercress, and Walnut Pesto
Introduction
Lentils are a nutritious and versatile legume that can be enjoyed in a variety of dishes. This recipe combines lentils with fresh spring greens, watercress, and a flavorful walnut pesto to create a hearty and satisfying meal.
Ingredients
* 1 cup dried lentils
* 3 cups vegetable broth
* 1 bunch spring greens, chopped
* 1 bunch watercress, chopped
* 1/2 cup walnuts
* 1/4 cup grated Parmesan cheese
* 1/4 cup olive oil
* 2 cloves garlic, minced
* Salt and pepper to taste
Instructions
1. Rinse the lentils and place them in a medium saucepan. Add the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed.
2. While the lentils are cooking, make the walnut pesto. In a food processor, combine the walnuts, Parmesan cheese, olive oil, garlic, salt, and pepper. Process until a smooth paste forms.
3. Once the lentils are cooked, stir in the spring greens and watercress. Cook until wilted, about 2 minutes.
4. Serve the lentils with the walnut pesto drizzled on top.
Nutritional Information
This recipe is a good source of protein, fiber, and vitamins. One serving contains approximately:
* Calories: 350
* Protein: 15 grams
* Fiber: 10 grams
* Vitamin C: 20% of the daily value
* Iron: 15% of the daily value
Tips
* You can use any type of lentils you like for this recipe.
* To make a vegan version of this recipe, omit the Parmesan cheese from the pesto.
* If you don't have a food processor, you can chop the walnuts and garlic by hand and mix them with the olive oil, Parmesan cheese, salt, and pepper to make the pesto.
* This dish can be served as a main course or as a side dish.
Conclusion
This lentil dish with spring greens, watercress, and walnut pesto is a delicious and nutritious way to enjoy lentils. The combination of flavors and textures makes this dish a perfect meal for any occasion.