This dish is both earthy and zippy, with dollops of lusciousness from the artichokes. It could be just the thing to revive your taste buds if you happen to be having a midway meh through Veganuary. It goes down very well with a cheeky glass of Rose in the summer, for example!
You can use any green or black lentils for this recipe – Puy lentils are my favourite. If you are on a budget, it makes sense to buy a jar of globe artichokes, rather than a plastic deli pack. They work just as well and are far cheaper. Same with dried versus pre-cooked lentils, the latter is more expensive but handy if you are short on time.
Simple to prepare, this could be your new weekday lunch box fix.
Ingredients – serves 2-3
200g Puy, black or green lentils
280g (plus) globe artichokes
1 red onion
Juice of half a lemon
50g fresh basil leaves
1-2 cloves of garlic
Juice of 1 lemon
1-2 tbp olive oil
Pinch of salt
- Slice the red onion thinly using a mandolin or sharp knife. Transfer to a plate or bowl and add the lemon juice. Leave to one side.
- If you are using dried lentils, boil in lots of hot water and a pinch of salt according to packet instructions.
- Whilst the lentils are boiling, make the pesto by whizzing up all of the ingredients together. Taste and adjust the flavour with lemon juice or salt, as you desire.
- When the lentils are cooked, drain them really well before you stir in the pesto.
- Throw in the red onions, drain the artichokes from their oil, slicing any of the larger ones in half lengthways, and add to the lentil and pesto mix and you are ready to serve.
More recipes using Puy Lentils: