Spiced Seasonal Vegetables with Puy Lentils

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.

I feel like eating lentils. There is something wholesome and comforting about lentils. And I have lots of veggies left over from my organic veg box delivery, deep purple glistening aubergines, still earthy carrots, imperfect courgettes. Chopping up these veggies into very small pieces is strangely therapeutic. Minimal cooking, maximum flavour. The spices in my shiny new tin want to be used too, some cumin seeds, mustard seeds and coriander.  Nothing wild, just some extra warmth. I’m very happy to throw in ready-cooked lentils, I’m not in the slow cooking zone yet…
You can use any veggies that you have around for this recipe, red peppers would work well too, though I have an aversion so they never feature in my cooking. Tiny cubes of butternut squash would also be nice, if you have the patience to peel and want orange fingers.   



Spiced Seasonal Vegetables with Puy Lentils and Crème Fraiche
Serves 2
1 tablespoon oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 red onion, finely chopped
1 aubergine, cubed
5 baby carrots, peeled and cubed
2 courgettes, cubed
1/2 teaspoon ground coriander
100g chopped tomatoes
1 packet or tin of ready cooked puy lentils
2 tablespoons Crème fraiche or natural yoghurt
Baby herbs to garnish
Sea salt and freshly ground pepper
1. 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.

Thank you also for all your entries into August’s Simple and in Season – a round-up will follow!
What are you eating now? Are you into autumnal comforts yet or are you staying faithful to summer?

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  1. Fabulicious Food says:

    >Thank you for all of these lovely comments! Sorry I haven't replied individually – again, another thing WordPress will fix hopefully!

    I'm so pleased this recipe was liked – I almost didn't post it as thought it a bit too boring. Good old micro herbs make everything look pretty!

    Keelie – ooh roasted beetroot sounds delicious, love beetroot and don't eat enough of it.

    Susan – I am so glad you tried it and liked it and obviously, the best critic must be the dog!

  2. Susan's blog says:

    >Made this tonight for tea, it was easy and really delicious and we all enjoyed it!
    Thanks for the recipe.
    (not sure why but our dog was going absolutely mad for some, caved in and did let her try it…devoured in 2 seconds!)

  3. kellie@foodtoglow says:

    >NIce, simple recipe to gently usher us into autumn. I too have been cooking lentilly things in the past couple of weeks- as warm dishes and leftovers in salady things, with roasted beetroot and the staining aforementioned butternut squash. Like your pretty micro herbs too. Hope you like wordpress. I do.

  4. >Lovely Vegetarian recipe Ren – Looks fab and so delicious!!!

  5. Sally - My Custard Pie says:

    >The lentil dish looks lovely – a great balance of filling but light at the same time. After overindulging this summer I'm craving really fresh fruit and veg to eat in our still baking climate – sadly not much to be found in Dubai at the moment. A clear Thai inspired vegetable broth packed with loads of veg and noodles is on the cards tonight. Good luck with the WordPress change.

  6. Karen S Booth says:

    >A wonderful recipe Ren and I also love lentils…especially Puy lentils of course!
    PS: great shot too…

  7. Tasting Pages says:

    >Mmm now that looks like my kind of lunch! I love lentils, always looking for new ways to liven them up. Will give this a go!
    PS Gorgeous photo.

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