Fried kohlrabi recipe
© Green Protein
March 3 2026
March 3 2026

Recipe: Baked kohlrabi with beluga lentils and pea pesto

In the cookbook Green Pprotein Therese Elgquist's book focuses on 20 plant-based protein sources. These various sources not only explain how to prepare 60 delicious, simple recipes, but also explain the nutritional values ​​and the different protein sources. From delicious recipes for breakfast and dinner, to making your own almond milk for coffee, to a healthy lunch. You can read all about it in Green Protein. Just like this delicious recipe for kohlrabi with homemade pea pesto. Delicious as a side dish or served as an appetizer. Happy cooking!

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Recipe: Baked kohlrabi with beluga lentils and pea pesto

Suitable for: 4 – 6 portions
You need:
1 large kohlrabi
1 tbsp cold-pressed olive oil
1/2 tsp unrefined sea salt or rock salt
1 pinch freshly ground black pepper
1 tbsp nutritional yeast
80 g dried beluga lentils (or 250 g cooked)

Ingredients for the pea pesto:
200 g frozen peas, thawed
50 g pumpkin seeds
1 clove garlic
2 tbsp nutritional yeast
1 tbsp freshly squeezed lemon juice
1/2 bunch fresh mint or 1 tbsp dried
100 ml cold-pressed olive oil
Unrefined sea salt or rock salt
Freshly ground black pepper

For the garnish:
25 g pumpkin seeds
1/2 bunch of fresh mint

Recipe for baked kohlrabi with beluga lentils and pea pesto: How to make it

  1. Preheat the oven to 175°C (350°F). Scrub the kohlrabi and cut ½-inch slices. Place them on a baking sheet, brush them with oil, and season lightly with salt and pepper. Bake the kohlrabi in the center of the oven for about 15 minutes, or until tender and lightly golden brown. Sprinkle with nutritional yeast.
  2. Cook the beluga lentils according to the package directions or use precooked lentils.
  3. Combine the ingredients for the pea pesto. Season with salt and pepper.
  4. Spoon the pesto over the kohlrabi and beluga lentils. Garnish with pumpkin seeds and fresh mint. Serve on a baking sheet.

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