Fast 800: Pesto lentils | Daily Mail Online

Canned lentils are versatile, cheap and convenient. Cooked up with fresh veg and pesto, they make a brilliant quick meal thats packed with fibre and contains a good protein hit. Serve with a mixed salad

Canned lentils are versatile, cheap and convenient. Cooked up with fresh veg and pesto, they make a brilliant quick meal that’s packed with fibre and contains a good protein hit. Serve with a mixed salad 

Pesto lentils

Pesto lentils

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SERVES 2

  • 1 tbsp olive oil 
  • ½ medium onion, peeled and finely chopped 
  • 1 yellow or red pepper, deseeded and cut into roughly 2cm chunks 
  • ½ medium courgette, cut into roughly 2cm chunks 
  • 2 medium tomatoes, chopped 
  • 1 × 400g can lentils (any variety), drained 
  • ½ vegetable stock cube 
  • 2 tbsp basil pesto 
  • 20g Parmesan, finely grated   

Heat the oil in a large nonstick frying pan and gently fry the onion, pepper and courgette for 5 minutes, or until softened and beginning to brown, stirring regularly.

Add the tomatoes and cook for 2-3 minutes, or until the tomatoes are softened, stirring constantly.

Add the lentils, crumbled stock cube and 2-3 tablespoons water.

Stir in the pesto and season with lots of ground black pepper. Cook for 2-3 minutes more, or until the lentils are hot, stirring constantly. Remove from the heat and sprinkle with the cheese to serve.

 

COOK’S TIP         

For a zingier dish, use fresh basil pesto (found in tubs in the chilled cabinet at the supermarket). It keeps for several days in the fridge and can be frozen, too. 

ON 5:2 NON-FAST DAYS          

Add some warmed wholemeal pitta bread and extra grated cheese. 

NUTRITION PER SERVING  

CALS 331, PROTEIN 14.5g, FAT 18g, FIBRE 9g, CARBS 24g 


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