Lentil Bean & Pesto Soup
Total prep & cooking time: 50 mins

200g dried lentils
1 large carrot chopped into small cubes
1 onion chopped
1 garlic clove
1/2 tsp salt
Tin cannellini Beans
3 tsp pesto
10ml Olive oil
1 tsp turmeric
½ tbs paprika
1 tbs cumin
1tbs garlic powder

Pesto

1 big bunch of Basil leaves
50g parmesan or vegetarian alternative.
50g pinenuts
1 lemon juice
150ml olive oil.
1/2 tsp salt
1 garlic clove

Method for Pesto

Blend, the pine nuts, lemon juice, basil garlic parmesan, salt & oil in a food blender.

Method for the Soup

1. Chop carrots, garlic and onion, fry in oil on medium heat.

2. Add lentils followed by garlic powder, paprika, cumin, turmeric and cumin powder.

3. Add 600ml of water and simmer for 30 – 35 minutes on medium heat. Half the liquid will have evaporated, Add more water if required. Add the tin of cannelloni beans and continue to cook for 5 minutes.

Serve with a few tbsp of pesto and a drizzle of oil.

Wild Garlic Pesto Pizza

Makes approx 2 small pizzas
Total prep & cooking time 1hr 30 mins

Ingredients 

250g bread flour
5g instant yeast
1 tsp salt
160ml warm water
Mozzarella ball
Parmesan
Wild garlic Pesto
1 big bunch of wild garlic leaves
50g parmesan or vegetarian alternative
50g pinenuts
1 lemon juice
150ml olive oil.
1/2 tsp salt
1 garlic clove

Method 

1. To make the pizza dough mix all the ingredients.

2. Knead for 5 minutes, leave to rise for 1 – 2 hours.

3. Make your wild garlic pesto blend, the pinenuts, lemon juice, wild garlic parmesan, salt & oil in a food blender.

4. Dust your surface with flour or semolina flour. Cut the dough into two small balls.

5. Stretch each dough ball into a circle.

6. Curl the edges over for a thick crust.

7. Add your pesto to the centre of the pizza and your Mozzarella

8. Bake for 15 minutes at 200’c, after 15 minutes add mozzarella to each pizza and cook for a further 5 minutes.