Lentils and potatoes with pesto sauce from From a Monastery Kitchen: The Classic Natural Foods Cookbook (page 120) by Brother Victor Antoine D'Avial-Latourrette

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nancith on October 11, 2024

    Simple to make, but oh so satisfying! Even simpler because there was garden pesto in our freezer to use. I was looking for a way to use some of that pesto along with potatoes & this recipe fit the bill. It's certainly not fancy, or does it have much eye appeal, but it's just good comfort food. The proportion of potatoes to lentils was probably more than it should have been, but who wants to have just 1 unused potato sitting around? Delicious, none-the-less. I basically halved the recipe which was plenty for 2 with a leftover portion to boot.

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