one-pot lentil bake pesto...punnets 125g $3.12 per 100g fresh saving! $290 ea australian whole...

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One-Pot Lentil Bake with Kale

Pesto

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These specials available from Wednesday 1 July 2020 to Tuesday 7 July 2020 only. Whilst stock lasts.Some products or varieties may not be available at all stores.

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Scottsdale Short Cut Rindless Maple

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Roast Pumpkin and Fennel Orechiette with

Capers and ThymeFresh from the Hill Street Kitchen comes

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My Muscle Chef Selected Varieties 250-450gHill Street is excited to introduce

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Valhalla Ice Cream Mini’s 120mL

Made in Tasmania, by Tasmanians, Valhalla has been making their delicious velvety ice cream

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Kindred Organic Rolled Oats 1kgThese unstabilised cold rolled oats are naturally prepared with minimal

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Kindred, Tasmania.

60c per 100g

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Whilst stocks last. Some products or varieties may not be available at all stores. Pictures used for illustration purposes only. Sales are restricted to retail quantities only. All prices include GST where applicable. Savings are off Tasmanian SUPA IGA Metro regular prices. In some stores, some regular prices have been reduced to ensure you received the lowest competitive price. Therefore the savings shown may differ from the saving in your local store.

Hearty, healthy and versatile; you can make this one-pot wonder your own by using any veggies

or herbs you prefer or have available.

How long will it take?1 hour

What’s the serving size?Serves 3-4

What do I need?

How do I make it?Pre heat the oven to 180C. Rinse both lentils until the water runs clear.

In a large bowl mix together the lentils, vegetables, 200g of the cherry

tomatoes, the herbs, garlic, vinegar, oil, 350ml water, ½ teaspoon of salt and ¼ teaspoon pepper. Mix well and place in a medium sauté pan. Bring to the boil, cover with a lid and bake in the oven for 40 minutes, or until

the lentils are aldente.

Meanwhile make the pesto; Place all ingredients in a blender and blitz to combine. Add more oil if needed, then season generously with salt and

pepper. Cover until ready to use (leftover pesto will keep for a week covered in the fridge.)

Sprinkle the bake with a light coating of parmesan. Top with torn pieces

of mozzarella and the remaining cherry tomatoes. Bake, uncovered, for a further 10 minutes, until the cheese is melted.

Garnish with pesto, mint and baby kale, and serve with crusty bread.

One-Pot Lentil Bake with Kale Pesto

- 100g French Puy lentils- 150g Red lentils- 60g kale, stalks removed, leaves torn- 1 small zucchini, shaved- 1 carrot, shaved- 200g cherry tomatoes, plus 50g for finishing- 2 tbsp mint leaves, torn, plus extra for garnish- 1 tbsp thyme leaves- 4 spring onions, finely chopped- 2 cloves garlic, crushed- 1 tbsp apple cider vinegar

- 3 tbsp olive oil- 1 large ball Buffalo Mozzarella (200g)- 50g parmesan, grated- Salt and pepper For the Pesto- ¼ cup roasted almonds- ¼ cup roasted cashews- 2 cups (80g) baby kale leaves, plus extra for garnish- 2 tbsp apple cider vinegar- 20g parmesan, grated- 100ml olive oil

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one-pot lentil bake pesto...punnets 125g $3.12 per 100g fresh saving! $290 ea australian whole...

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