Roasted Courgette with Lentils and Spinach

This is a roasted courgette dish I adapted from a cookbook called Root, written by a Michelin Bib Gourmand awarded chef, Rob Howell.

I usually cook lentils in an Indian way, meaning using a lot of spices, so that the flavour is powerful. However, in this dish, lentils are only seasoned with herbs and wine, so the flavour is elegant in a way I appreciate.

Perhaps it doesn’t look so saucy and soupy in the pictures, but you can definitely scoop and enjoy it as it is. I also served it with some baguettes.

Cooking Note

Foam forms while boiling lentils

When you boil the lentils, you often see white foam forms on the surface. It is caused by the saponins in the lentils when heated with water, thus lather is formed. It’s harmless and safe to eat. But when you keep boiling and especially cover with a lid, it’s very likely to spill and make you a mess. I usually just let it boil gently with a lid loosely covered, when the foam forms, I open the lid. After a few minutes, the foam will be gone, like in the pictures below.

Ingredients

Serves: 2

For the lentils

• 150 g mixed lentils, soaked at least for an hour
• 450 ml water
• ½ tsp salted vegetable bouillon powder
• 100 ml white wine
• 2 tbsp fresh dill, roughly chopped
• 1 clove garlic, crushed
• 1 tbsp oil
• ½ small onion, in small dice
• 1 celery stick in small dice
• ½ carrot in small dice
• 2 portions of frozen spinach
• 2 tbsp cashew butter
• 2 tbsp fresh parsley, chopped
• 1/4 tsp salt
• black pepper

For the courgette

• 1 courgette
• 1 ½ tbsp oil
• ½ tbsp lemon juice
• salt and pepper

How to Make Roasted Courgette with Mixed Lentils and Spinach

1. Rinse the lentils until the water runs clear, then drain well. Place the lentils in a pot, together with the vegetable stock, wine, dill and garlic. Boil for 20 minutes. If possible, keep an eye on it as the white foam may spill out. Skim that off if bothers you.
2. Meanwhile, heat 1 tbsp of oil in a pan, sauté the onion, celery and carrot over medium-high heat for a few minutes, until they are slightly burnt but retain some bites.
3. While the vegetables are cooking, prepare the courgette. Cut the courgette lengthways, then score the flesh into a criss-cross pattern. Season with salt and pepper.
4. After step-2 vegetables are done, set aside. In the same pan, heat 1 ½ tbsp oil and place the courgette cut-side down over medium-high heat. Cook until they are nicely coloured. Turn to the other side and cook for a further 5 minutes. At the end, freshly squeeze in some fresh lemon juice. Set aside.
5. While the courgette is cooking, the lentils should be almost done. Throw the frozen spinach into the mixed lentils to cook through.
6. Return the vegetables and lentils mixture into the pan, add the cashew butter and parsley, everything stirs well.
7. Place the lentils and spinach mixture on a plate and top with half of the roasted courgette. Serve with some baguettes or enjoy as it is.

More Courgette and Lentils Recipes

• The Perfect Cheesy Courgette Pancake
• Creamy Courgette Pasta
• 【10 mins】Sauteed Courgette with Rice Vinegar
• 【One Pot】Smoky Paprika Sausage and Lentils Stew
• Lentils Bolognese
• So Easy!Red Lentils Potato Broth