Slow-cooked courgettes, garlic & thyme, with pesto lentils
This recipe is unapologetically simple, yet rich, sweet, and deeply flavoursome. We first cooked it two summers ago after going mad for a glut of courgettes at the farmers’ market - ten for a pound, what a bargain!
While it’s early doors for courgettes here in the UK (we’re writing this in late March) our Riverford veg box has delivered European courgettes two weeks on the trot and we were thrilled to dust off this old summer favourite! Courgettes are in season in the UK from June to September.
The courgette’s molten texture is something that has to be tried to be believed - it’s simply gorgeous. They are served with pesto lentils and plenty of grated parmesan. This dish has the comforting texture of a risotto, yet with better nutritional credentials and without the constant stirring!
Prep time: 5 minutes (plus 4-6 hrs soaking)
Cook time: 45 minutes
This recipe serves 2 people.
Ingredients:
For the lentils:
100 g (½ cup) puy lentils
Pinch flakey sea salt
2 tbsp pesto (or handful fresh basil leaves)
2 tbsp white wine vinegar
2 tbsp olive oil
For the courgettes:
4 large courgettes
4 tbsp olive oil
1 knob butter
2 plump cloves of garlic
18 sprigs fresh thyme
1 tsp sea salt
To serve:
Freshly grated parmesan
Method:
Soak the lentils for 4-6 hours in cold water.
Drain and rinse the lentils, cover these generously with cold salted water, and bring to a gentle simmer over a medium heat. Keeping the lid on lets you get away with a lower temperature and use less energy. Simmer the lentils for 45 minutes very gently until cooked through but holding their shape.
Halve the courgettes lengthways and then slice on the angle into 1 cm thick slices; peel and finely slice the garlic.
Heat the olive oil and butter in a large, heavy based saucepan over a low heat, and once warm add the courgettes. Slow-cooking will ensure that they soften and sweeten gently, and become juicy and delicious. Keep the lid half on / half off, stir often.
After 8 minutes add the sliced garlic, stripped thyme leaves and sea salt, and continue cooking for another 16-18 minutes with the lid half on / half off until the courgettes are collapsing. Keep the heat low at all times, and if things look too watery simply remove the lid.
Drain the lentils, give them a quick rinse under running water, and allow the steam to billow off well.
Mix together the pesto, white wine vinegar, olive oil and sea salt, and stir this through the hot lentils.
Serve in warmed bowls with a generous grating of fresh parmesan, lots of black pepper, and a few extra thyme leaves if you wish. This is outrageously delicious, simple and wholesome comfort food - we hope you enjoy!
