Warm lentils with sundried tomatoes, artichoke hearts and sliced red radishes, drizzled with a homemade brazil nut & basil pesto, for a healthy boost of antioxidant Vitamin E.

Serves: 2 | Cook Time: 25 mins | Calories: 446 | Type: Vegan + Gluten-Free | Macros P: 17g / C: 34g / F: 29g

Ingredients:


  • 240g pre-cooked lentils (drained)
  • 120g cherry tomatoes
  • 60g radishes
  • 100g artichoke hearts
  • 60g sundried tomatoes
  • 40g rocket
  • 1 garlic clove
  • 30g brazil nuts (nuts)
  • Handful of basil

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.

Method:


  1. Cut the cherry tomatoes in half. Thinly slice the radishes and crush or finely chop the garlic.
  2. Slice the artichoke hearts into quarters and slice the sundried tomatoes in half. Drain and rinse the lentils.
  3. In a medium-sized pan, heat 1/2 tbsp oil on a medium heat and add half of the garlic and cook for 1 min. Add the cherry tomatoes, sundried tomatoes and artichokes to the pan for 2 mins, then add the lentils and cook for 5 mins, stirring occasionally. Remove from the pan and leave to cool in a bowl for 5 mins.
  4. Meanwhile, make the brazil nut pesto. Finely chop the basil leaves and the brazil nuts. Place the basil and brazil nuts in a bowl with the remaining garlic and 1 1/2 tbsp olive oil. Mix well and season with sea salt and black pepper.
  5. Meanwhile, make the brazil nut pesto. Finely chop the basil leaves and the brazil nuts. Place the basil and brazil nuts in a bowl with the remaining garlic and 1 1/2 tbsp olive oil. Mix well and season with sea salt and black pepper.
  6. Serve the Mediterranean lentils on two plates and spoon the brazil nut pesto on top.