Honeyed Parsnip Lentils with Kale Pesto

Cooking time
Serves2 people

Sticky and sweet honeyed parsnips tumbled through soft rosemary lentils with a final flourish of kale and sunflower seed pesto. Bravo!

1 rating
layout 1 comment


  • 2 parsnips
  • 2 tsp honey
  • 3 garlic cloves
  • 1 tbsp sunflower seeds
  • 100g kale
  • 1 lemon
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • A handful of rosemary, leaves only
  • A 400g tin of green lentils
  • 2 tsp olive oil
  • Sea salt and freshly ground pepper

Prep: 20 mins | Cook: 30 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the parsnips and cut into quarters lengthways. Place on a baking tray. Whisk 2 tsp honey with 1 tsp oil. Drizzle over the parsnips and season.
2. Wrap a garlic clove in a square of foil and nestle next to the parsnips. Slide into the oven and roast for 30 mins till the parsnips are soft and golden. Flip the parsnips over halfway through cooking.
3. Toast 1 tbsp sunflower seeds in a dry frying pan over a medium heat for 2 mins till golden and nutty smelling. Tip into a food processor. Strip the kale leaves from the middle cores. Add to the processor. Blitz till they form a paste. Zest and juice in half the lemon. Season. Slowly trickle in 2-4 tbsp cold water till you get a pesto-like paste.
4. Peel and finely chop the onion. Finely chop the carrot and celery. Peel and grate or crush the remaining garlic cloves. Finely chop the rosemary leaves.
5. Heat 1 tsp oil in a pan. Add the chopped onion, carrot and celery. Cook for 6 mins over a medium heat till softened. Add the grated or crushed garlic and cook for 1 min. Add the rosemary and cook for 1 min.
6. Drain and rinse the lentils. Add them to the pan and warm through for 5 mins. Unwrap the roast garlic clove and press down on it with a fork to squeeze it from its skin. Stir the garlic into the kale pesto. Add more lemon juice if desired.
7. Pile the lentils onto warmed plates. Top with the honeyed parsnips. Serve with the kale pesto and any remaining lemon sliced into wedges for squeezing.
8. No processor? Simply add the kale leaves into the veg before you add the lentils. Cook for a couple of mins to wilt down. Add the lentils and lemon juice and zest to taste. Scatter the toasted sunflower seeds over the finished dish.
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Please enter a nickname for yourself:


Recipe Addict


Really liked this - the toasted sunflower seeds really lifted the kale. It was quick and easy to do, particularly using tinned organic lentils. I served it as the accompaniment to a rack of lamb. Lovely!