Lentil & bean casserole withbread hummus & carrot top pesto By Chef Conor Spacey
Chef Conor’s lentil & bean casserole with bread hummus & carrot top pesto
is delicious at any time of year! Combining chickpeas, green lentils, cannellini
beans and black beans, it is packed full of nutritious, tasty fresh ingredients,
that are readily available in many locations. Bringing together Chef Conor’s
love of vegetables, together with his ‘zero waste’ cooking philosophy and his
love of good food for all, this dish is sure to tempt the taste buds
- Casserole: 1 splash rapeseed oil
- 1 medium onion medium diced
- 2 whole carrots sliced
- 3 gloves garlic chopped
- 5g cinnamon ground
- 2g cumin ground
- 5g coriander ground
- 2g chilli flakes
- A pinch fine sea salt
- 1 litre vegetable broth
- 1 tin of chopped tomatoes
- 180g uncooked green lentils
- 250g of cooked beans (here I’musing chickpeas, black beansand cannellini beans)
- 1/2 lemon
- Bread Hummus:Stale loaf of white bread torninto 1 inch-ish sized chunks
- 3 large cloves fresh garlic, sliced
- 120ml rapeseed oil
- 4 Tbsp. wine vinega
- 2 tbsp tahin
- Water from the chickpeas
- Carrot Top Pesto:1 peeled clove garlic
- ½ a freshly-squeezed lemon andrind carrot tops from 1 large bunch ofcarrots (remove the thick stalks andchop them separately)
- small bunch of fresh mint leavesor basil leaves
- scallions (spring onions)
- 2oz of nuts
- 3tbsp rapeseed oil
Bean Casserole: Heat a heavy pot and add the rapeseed oil. Add the onions and cook
for 5 minutes until soft. Add all the spices, salt and garlic and cook for
another 2 minute
Pour in the broth, chopped tomatoes and lentils. Bring to a boil and
add the carrots then turn to medium heat and simmer for 20 minutes.
Add the cooked beans and cook for another 10 minutes. Remove from
heat and squeeze 1/2 a lemon over the stew.
Pour into soup bowls then garnish with carrot top pesto
and a spoon of Skordalia.
Place the bread into a food processor and blend into crumbs then add
the garlic and tahini and slowly add the oil, vinegar and water until it
becomes a paste, season with salt.
Carrot Top Pesto
If you’re lucky enough to have access to a farmer’s market, you’ll see lovely
bunches of fresh whole carrots (including the delicious tops), and now more and
more supermarkets are starting to sell them. This also gives you more for your
money, as the tops are delicious in salads, pastas and spread on top of warm
bread. Here is a simple recipe for a pesto that is a great condiment in any kitchen.
Blanch the carrot tops and stems. Bring a pot of salted water to the boil.
Have a bowl with ice cubes and cold water in it ready. Once boiling, add the
carrot tops and chopped stems to the pot. Cook for 3 minutes or until bright
green and tender. Remove from the pot, drain the hot water, and add the
carrot tops and stems to the ice cube bowl to stop the cooking process.
Remove the carrot tops and stems from the cold water, squeeze out
any excess liquid, and spread them on a chopping board to dry slightly.
Add all of the remaining ingredients (except the oil) into your kenwood food
processor. Blend into chunky paste. Add the rapeseed oil a little at a time
until all is combined. Season to taste with salt, pepper
Store the pesto in the fridge in an upcycled jar.