Mob’s Pesto Lentils with Lemony Leeks
Buttery lentils are stirred through with pesto and topped with charred lemony leeks in this easy vegetarian dish from Mob.
From the book
An easy way to make something as simple as a lentil feel indulgent. We’ve cooked up our green lentils with a little butter, stirred through with some pesto and topped them with lemony leeks. Perfect as a side dish or part of a champion mezze.
|500g||tinned green lentils, drained and rinsed|
|1||lemon, zested and juice, plus extra wedges to serve|
|4||leeks, halved lengthways|
|4 tbsp||olive oil|
Set a saucepan over a medium heat. Add the lentils and 50ml of water and bring to a simmer. Turn off the heat and add the lemon zest, butter and two-thirds of the pesto and stir to combine. Set aside.
Set a griddle pan over a high heat and add the leeks, cut-side down. Cook for about 5 minutes on each side until charred and soft.
Set a small frying pan over a high heat and add 2 tablespoons of olive oil and the breadcrumbs, toasting until golden brown. Toss with a pinch of salt.
Remove the leeks from the heat and dress generously with the lemon juice, salt and remaining olive oil.
Put the lentils onto a platter and swirl in the remaining pesto. Top with the charred leeks, sprinkle over the breadcrumbs and serve with extra lemon wedges.