Seasonal Recipes

Lentil and pepita topping (for your soups or vegetables)


The reserved raw tips from the asparagus/broccoli/kale/silverbeet etc you get the drift!


1 cup cooked puy lentils (1/2 cup uncooked, boiled in water for 18 minutes)
1/2 cup dry-toasted and salted pumpkin seeds / pepitas
1 large bunch flat leaf parsley
1/2 green chili, finely chopped (optional)
1 tbsp olive oil

Finely chop the asparagus tips and the parsley and place in a bowl together with the boiled lentils and the toasted pumpkin seeds. Add chili if your prefer it a little spicy. Pour over some olive oil and stir around until it’s all mixed well.

Source : Green Kitchen Stories