Tasty, and you can use it in so many ways
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
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.