French Lentil Bowls
with Pesto Cashew Cheese & Walnut-Roasted Peppers
A modest bed of earthy French green lentils is elevated by sherry-Dijon vinaigrette, sweet roasted peppers, and toasted walnuts. For an elegant substitution for a creamy, herby chèvre, aka goat's cheese, we stir nutty pesto into garlicky cashew cheese.
INGREDIENTS
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- 1 shallot, peeled and minced
- 3 garlic cloves, peeled and minced
- 1 cup French green lentils
- 2 tsp vegetable broth concentrate
- 3 mini sweet peppers, trimmed and cut in half lengthwise
- 1/4 cup walnuts
- 1 tsp dried thyme
- 1/2 tbsp Dijon mustard
- 1 tbsp sherry vinegar
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1/4 cup vegan basil pesto
- 3 tbsp + 2 tsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 425°F. Heat 1 tbsp olive oil in medium saucepan over medium-high heat. Add carrot, celery, shallot, and garlic and cook, stirring occasionally, until shallot is softened, 3 to 4 minutes. Stir in lentils, 2½ cups water, broth concentrate, ½ tsp salt and a pinch of pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until lentils are tender, 18 to 24 minutes. (4-serving meal: use 2 tbsp olive oil, 4½ cups water, 1 tsp salt) (TIP: For the 4-serving meal, use a large pot.)
Combine peppers, 2 tsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until peppers are golden brown in spots, 6 to 8 minutes. Add walnuts and thyme, toss to combine, and roast until walnuts are crispy, 2 to 3 minutes. (4-serving meal: use 4 tsp olive oil)
Stir together Dijon, vinegar, 2 tbsp olive oil, and a pinch of salt and pepper in small bowl. In separate small bowl, stir together cashew cheese and pesto. (4-serving meal: use ¼ cup olive oil)
Divide French lentils between shallow bowls and top with walnut-roasted peppers. Dollop with pesto cashew cheese and serve with dressing. Dig in!
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