This veggie recipe is quick to make, filling and cheap. A perfect rainy Monday recipe guaranteed to chase away the Autumn blues.
This is my mother’s version of a Spanish classic. She doubled many of the ingredients of the original recipe for added flavour and to ensure we got all our vitamin requirements in one go!
Prep to Plate: Prep: 15 mins Cooking time: 45 mins
Ingredients (feeds 8)
- I packet of green lentils
- 2 tbsps olive oil
- 2 medium onions
- 2 garlic cloves
- 2 celery sticks
- 4 small courgettes
- 4 tomatoes (skinned and cubed)
- 1 1/2 pts veg stock
- 1/4 tsp ground coriander
- 2 tsps olive oil
- salt and pepper
- Start by rinsing the lentils and set aside.
- Peel and chop onion, celery, courgettes and garlic and set to one side.
- Remove the eyes of the tomatoes with a small sharp knife and then cut a little cross into the skin of each tomato bottom. This will make it easier to removing the skins from the flesh later. (See link to tips and techniques.)
- Place the tomatoes into the Pyrex bowl and cover with boiling water.
- Wait about a minute and then remove from water with a slotted spoon and put onto a plate.
- Allow to cool a little, then gently pull off skin and chop in blender into small chunks.
- Prepare 1 1/2 pts stock in a jug
- Heat olive oil in a large heavy bottomed pot.
- Add onion, celery, courgettes and when these are golden in colour add garlic and cook gently for 10 minutes. Don’t allow to get too brown or onions will turn bitter.
- Add chopped tomatoes
- Add stock and coriander and bring to the boil.
- Add lentils and salt and pepper
- Cover and simmer for one hour or until tender.
- Serve with warm crusty bread
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