Anyone else too wet for seed potatoes?
Courgette & lentil bake recipe from Woollyjumper |
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Ingredients3 medium courgettesLarge onion (chopped) 2 cloves garlic 115g (4oz) dried green lentils 115g (4oz) mushrooms (chopped) 2 tins chopped tomatoes 2 vegetable stock cubes 1 tbsp tomato purée Oregano to taste Salt and pepper Cheddar cheese |
Handy HintThis is great as a main meal for vegetarians but non veggies love it as a vegetable dish with meat. The ingredients are just a guide as you can add extra mushrooms or other vegetables instead of the courgettes if you adjust the cooking time but courgettes work really well. |
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Method1. Soak the lentils in water overnight and then drain.2. Make a tomato sauce by frying the onion with the garlic until soft in a drop of oil. 3. Add the tinned tomatoes, salt, pepper and oregano and lentils, tomato puree and stock cubes, mix well. 4. Bring to a slow simmer and cook for about half an hour - if the sauce becomes a bit dry just add a drop of water. 5. In the meantime wash and slice the courgettes - don't bother to peel - place in a colander and sprinkle with salt and leave for 10 minutes (to remove the bitterness) then rinse. 6. Place courgettes in a baking dish with the raw mushrooms. 7. Pour the sauce over the courgettes and mushrooms and mix together. 8. Top with a good layer of grated cheese and bake in a preheated oven 180c for about 45 minutes until the courgettes are cooked through. |
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