RECIPES: AUTUMN 2020
POWER-PACKED SOUP
AND CREAMY PASTA
WITH A TWIST
As the temperature cools after a long and challenging summer, The Healthy Chef Teresa Cutter
shares some comforting bowls to nourish the body and soul.
Green lentil soup with pesto & pecorino
Nutritious, delicious and power-packed with goodness! I love to make this soup when
I need healthy comfort food to feed and nourish my body. The pesto is made with
generous amounts of parsley and basil to nourish a healthy immune system.
Serves 4
Ingredients
1 leek, washed and sliced
2 tablespoons extra virgin olive oil
4 bay leaves
½ cup French green lentils
or mung beans (soaked
overnight and drained)
1 bunch Tuscan kale (cavolo
nero), washed and finely sliced
Method
1. Sauté leek with the olive oil and
bay leaves in the olive oil for a
few minutes until softened.
2. Add lentils, kale and
water, then partially cover
the pot and simmer for
1L (4 cups) water or
vegetable stock
sea salt and white
pepper to taste
3 generous tablespoons pesto
grated pecorino or
nutritional yeast to serve
30 minutes until tender.
3. Season with salt and pepper
and adjust water if needed.
4. Stir through 3 tablespoons
of pesto into the soup before
serving, and enjoy.
Notes and inspiration: Grate over a little pecorino or sprinkle
over nutritional yeast.
NETWORK AUTUMN 2020 | 61