September means change. The summer has flown by and a new term starts this week. It doesn’t feel as though summer should be over and it doesn’t feel as though autumn should be starting, but it’s windy here and there are showers and saying goodbye to the sunshine seems inevitable.
Spiced Seasonal Vegetables with Puy Lentils and Crème FraicheServes 2Ingredients1 tablespoon oil1 teaspoon cumin seeds1/2 teaspoon mustard seeds1 red onion, finely chopped1 aubergine, cubed5 baby carrots, peeled and cubed2 courgettes, cubed1/2 teaspoon ground coriander100g chopped tomatoes1 packet or tin of ready cooked puy lentils2 tablespoons Crème fraiche or natural yoghurtBaby herbs to garnishSea salt and freshly ground pepperMethod1. Heat a tablespoon of oil in a pan big enough to fit in all your chopped veggies. Gently fry the cumin and mustard seeds for one minute.2. Add the chopped onions to the pan and cook for five minutes until soft. Add the aubergines and carrots cook for another five minutes. Add the courgettes and stir them around to coat them, cook for two minutes.3. Sprinkle over the ground coriander and add the chopped tomatoes. Season with a pinch of sea salt and freshly ground black pepper. Cook on a gentle heat until the carrots are just soft.4. At the end, add in the puy lentils and heat through. Serve with a few spoons of crème fraiche and baby herbs, such as coriander or Greek basil.
Look out for more changes to come in the coming weeks…a big switch over to Word Press for me.