Healthy Vegan - Hasselback Zucchini in Smoky Puy Lentil Stew
I was going to slice my homegrown zucchini in a fantail effect, then I remembered bookmarking Hasselback Courgettes from Gluten Free SCD and Veggie which was shared with #EatYourGreens last year.
However, I still did not get round to making the recipe, but I was inspired by the Hasselback effect for the courgettes in this Smoky Puy Lentil Stew.
The weather here in the UK has been changeable. One day its really really hot, and then the next day its pouring with rain and the temperature drops a little that you want something a little warming. It was on one of those muggy wet days last week that this Hasselback Zucchini in Smoky Puy Lentil Stew was made.
I have to admit looking down at the final dish that the hassleback zucchini looked like eels.
Do you want to hear story?! When I was little, I popped my head in the freezer to steal an ice lolly, but was confronted by a long fish with teeth peeking out of a plastic bag. I was horrified. To my innocent child eyes it was something from the prehistoric ages and gave me the heebie jeebies. I shrieked, I screamed and slammed the freezer door down. My parents came running to my aid as it was unlike me to make a noise. I was not a noisy child. I burst out crying and told my father how I felt..not that I can remember much of that conversation, except the fact that we never saw it again and we never actually ate it. I never asked where it went.
I have another story to do with my little brother, when my Dad brought home quails, I will share that some other time...
By the way despite how these hasselback courgettes may look, this was really good. Still if you don't fancy the courgettes and I don't know why you would not, but you can substitute it with veggie sausages.
If you make this, then you can serve it with some rice or enjoy with some crusty bread. Seduce Your Tastebuds and administrated by Lisa's Kitchen; and with Cook Once Eat Twice hosted by Searching for Spice;
Hasselback Zucchini in Smoky Lentil Stew
Serves 4 - 6
Ingredients
4 - 6 courgettes, sliced almost to the base so that the slices open out like a fan when cooked
2 tablespoons olive oil
Salt to taste
Method for the Hasselback Zucchini
Place the courgettes on a large baking sheet, drizzle over the olive oil and season to taste.
Then roast in oven for 15 - 20 minutes or until it can be easily pierced.
Turn off oven to keep warm.
For the smoky Puy lentil Stew
4 tablespoons olive oil
1 onion, finely sliced and minced
4 cloves garlic, crushed
1 tablespoon smoked paprika
1 teaspoon ground cumin
200grams Puy lentils, washed or green/brown lentils
1 x 400grams can tomatoes, crushed
600ml-800ml vegetable stock
Salt and pepper to taste
Method
Heat oil in a wide an, then add in the onion and cook for 10 minutes until very soft, then stir in the garlic and spices and cook for a couple of minutes efore stirring in the crushed tomatoes and mash well to breakdown.
Then stir in the puy lentils and vegetable stock and bring to the boil, reduce the heat and simmer for 40 - 45 minutes or until the puy lentils are tender.
In the meantime, check the courgettes are cooked, then turn off the oven to keep warm.
When the stew is ready, carefully transfer the hassleback courgettes into the stew and warm through before serving between plates.
However, I still did not get round to making the recipe, but I was inspired by the Hasselback effect for the courgettes in this Smoky Puy Lentil Stew.
Do you want to hear story?! When I was little, I popped my head in the freezer to steal an ice lolly, but was confronted by a long fish with teeth peeking out of a plastic bag. I was horrified. To my innocent child eyes it was something from the prehistoric ages and gave me the heebie jeebies. I shrieked, I screamed and slammed the freezer door down. My parents came running to my aid as it was unlike me to make a noise. I was not a noisy child. I burst out crying and told my father how I felt..not that I can remember much of that conversation, except the fact that we never saw it again and we never actually ate it. I never asked where it went.
I have another story to do with my little brother, when my Dad brought home quails, I will share that some other time...
If you make this, then you can serve it with some rice or enjoy with some crusty bread. Seduce Your Tastebuds and administrated by Lisa's Kitchen; and with Cook Once Eat Twice hosted by Searching for Spice;
Hasselback Zucchini in Smoky Lentil Stew
Serves 4 - 6
Ingredients
4 - 6 courgettes, sliced almost to the base so that the slices open out like a fan when cooked
2 tablespoons olive oil
Salt to taste
Method for the Hasselback Zucchini
Place the courgettes on a large baking sheet, drizzle over the olive oil and season to taste.
Then roast in oven for 15 - 20 minutes or until it can be easily pierced.
Turn off oven to keep warm.
For the smoky Puy lentil Stew
4 tablespoons olive oil
1 onion, finely sliced and minced
4 cloves garlic, crushed
1 tablespoon smoked paprika
1 teaspoon ground cumin
200grams Puy lentils, washed or green/brown lentils
1 x 400grams can tomatoes, crushed
600ml-800ml vegetable stock
Salt and pepper to taste
Method
Heat oil in a wide an, then add in the onion and cook for 10 minutes until very soft, then stir in the garlic and spices and cook for a couple of minutes efore stirring in the crushed tomatoes and mash well to breakdown.
Then stir in the puy lentils and vegetable stock and bring to the boil, reduce the heat and simmer for 40 - 45 minutes or until the puy lentils are tender.
In the meantime, check the courgettes are cooked, then turn off the oven to keep warm.
When the stew is ready, carefully transfer the hassleback courgettes into the stew and warm through before serving between plates.
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