VEG­ETABLE STEW

Canal Boat - - Contents -

Tasty, and you can use it in so many ways

In­gre­di­ents

3 cour­gettes 1 onion Gar­lic cloves to taste 1 red pep­per Hand­ful of cherry toma­toes Cup of red lentils, the non soak va­ri­ety 4 ta­ble­spoons of olive oil Fresh basil to taste A tin of chopped toma­toes plus a tin of water or stock Ta­ble­spoon of tomato purée Salt and freshly milled black pep­per to taste Pasta, rice or crusty bread

Method

WASH THE TOMA­TOES and veg­eta­bles well es­pe­cially if, like me, you use the canal water to keep the plants moist. Chop the cour­gettes into chunks but leave the toma­toes whole. Pour a good glug of olive oil into a sauté pan, slice the onion and gar­lic into sliv­ers and fry un­til brown. Chop the top off the pep­per and de-seed it us­ing a dessert spoon and then slice it roughly and add it to the fry­ing pan. Add the chopped cour­gette and stir the con­tents to en­sure they don’t burn. If you have any fresh basil grow­ing on board, chop and add that also, oth­er­wise use dried.

Give the pan a good stir and add the tin of chopped tomato plus a tin of water and the tomato purée. If you have any stock use this in­stead of water. Add a cup­ful of red lentils, put on the lid and turn the heat down to a sim­mer. Give the pan a few stirs dur­ing cook­ing.

The lentils will have soft­ened in about 30 min­utes on a low flame

and once this has hap­pened, add the whole toma­toes and then cook for a fur­ther 10 min­utes. Keep an eye on the liq­uid con­tent in the pan. You may have to add more liq­uid as the lentils ab­sorb the mois­ture.

Taste and add sea­son­ing as re­quired. Serve on rice or with pasta or bread and em­bel­lish with some chopped fresh basil.

On a warm au­tumn evening, dine al fresco on deck with this de­li­cious veg­etable stew and a tasty wine to ac­com­pany it.

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