Another courgette recipe, again from Rose Elliot’s New Complete Vegetarian. We still have two courgettes in the fridge and apparently there are more to come out of the greenhouse, so there’ll be even more courgette recipes on the way soon.
I made a courgette and smoked feta cheese soup last week, but didn’t blog it. It was simply two sliced courgettes, one medium sized sliced potato, cover with stock, season with salt and pepper, simmer for about 20 minutes, then add some cubed smoked feta (I used the one made by Yamas) and blend.
Tonight I made a lentil and courgette gratin (in Rose Elliot’s cookbook, there are variations for lentil and mushroom, lentil and celery, lentil and tomato, and lentil and fennel) and served it with a Quorn Peppered Steak, boiled potatoes, steamed broad beans and steamed green beans. Next time, I’ll serve it on its own with the potatoes and vegetables; it was a meal in itself and didn’t need the Quorn Peppered Steak.
Lentil and courgette gratin (serves 4)
175g split red lentils
1 pint milk and water mixed
2 tbsp olive oil
1 large onion, sliced
1 tsp grated lemon rind
2 tbsp freshly squeezed lemon juice
salt and freshly ground black pepper~
1 tsp yeast extract or 1-2 tsp soy sauce
450g courgettes, sliced
For the topping
25g fresh breadcrumbs
25g grated cheese
- Put the lentils into a saucepan with the milk and water and simmer for 20-30 minutes or until the lentils are golden and tender.
- Preheat the oven to 180C/Gas mark 4.
- Meanwhile, heat half the olive oil in another saucepan, add the onion, cover and cook for about 10 minutes or until tender but not brown. Add to the lentils with the lemon rind and juice, salt, pepper and yeast extract or soy sauce. Blend this mixture to make a smooth, thick purée.
- Fry the courgettes in the remaining oil until tender.
- Place the fried courgettes in a shallow baking dish and pour the lentil mixture over the top to cover.
- Sprinkle the breadcrumbs and cheese evenly over the top.
- Bake for 40-45 minutes or until golden and bubbly.