Recipe: Golden Lentils with Feta & Wasabi Leaf Pesto
This cozy, golden bowl is comfort food with a fresh twist. Creamy lentils form the base, while tangy feta crumbles and a bright, peppery pesto bring it all to life.
The secret is in the pesto — made with wild wasabi leaves from our neighbor’s garden. They insisted we give it a try, and now we can’t imagine it any other way. The wasabi leaves bring a subtle heat and earthy bite, but if you don’t have them on hand, arugula or spinach make wonderful stand-ins.
Ingredients (Serves 4)
For the lentils
- 1 cup red or yellow lentils, rinsed
- 4 cups vegetable broth (or water)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp turmeric
- ½ tsp cumin
- Salt & pepper, to taste
- Olive oil, for finishing
For the pesto
- 1 cup fresh wasabi leaves (sub: arugula or spinach)
- ¼ cup walnuts or pine nuts
- ½ cup olive oil
- 1 garlic clove
- Juice of ½ lemon
- Salt, to taste
To finish
- 3–4 oz feta cheese, crumbled
- Freshly cracked black pepper
Instructions
Cook the lentils
1. In a medium pot, warm a drizzle of olive oil.
2. Sauté onion and garlic until fragrant.
3. Stir in turmeric and cumin, then add lentils and broth.
4. Bring to a boil, reduce heat, and simmer for 20–25 minutes until creamy. Add more broth as needed.
5. Season with salt and pepper.
Make the pesto
1. In a blender or food processor, combine wasabi leaves, nuts, garlic, lemon juice, and a pinch of salt.
2. Blend while streaming in olive oil until smooth. Adjust seasoning.
Assemble
1. Ladle lentils into bowls.
2. Top with crumbled feta and generous dollops of pesto.
3. Finish with a swirl of olive oil and cracked black pepper.
Buon Appetito!