Summer Lentil Broth with Courgette, Cauliflower and Carrots

I love this meal. As the lentils were simmering away in the pan I had wonderful memories of cooking meals like this in my old kitchen in Orkney such as my Roast Beetroot, Halloumi and Puy Lentils. I haven’t made a summer lentil broth this year but with all of the wonderful vegetables in the polytunnel being ready to harvest inspiration hit to make this meal. All of the vegetables in this have come from our polytunnel. Until this year I hadn’t gardened very much, a few house plants (which usually die within two months of me getting them) is all I have really done. I have really enjoyed learning how to grow vegetables and having organic vegetables to harvest daily is wonderful. Our homegrown cauliflowers look more like broccoli but still tasted wonderful.
This does have wine in it so it not a traditional broth, in fact it could vaguely resemble a white wine vegetarian bourguignon. The broth which the lentils cook in is flavoured with garlic, bay leaves, juniper berries and lemon thyme. I used green lentils in this as it was all I had in the house but puy or beluga lentil would be brilliant in this. This can be enjoyed on it’s own or with a homemade bread.

Summer Lentil Broth with Courgette, Cauliflower and Carrots

Ingredients (serves 1)

  • 200ml white wine
  • 150ml water
  • 50g green lentils
  • 1/2 onion
  • 2 garlic cloves
  • 2 bay leaves
  • 3 juniper berries
  • 3 sprigs lemon thyme
  • 3 baby carrots
  • 4 baby courgettes
  • handful of cauliflower florets
  • handful of hazelnuts
  • handful of pumpkin seeds
  • 3 sprigs lemon thyme
  • large handful fresh parsley
  • salt and pepper

Method

  1. Finely chop the onion and slice the garlic, place in a shallow cast iron casserole (or large saucepan) and cook in a little olive oil on a low heat until the onion has softened. Add the lentils, wine, water, bay leaves, juniper berries, lemon thyme and salt and pepper, simmer for 20 minutes. More liquid may need to be added depending on your lentils so you can add more wine or water as needed.
  2. While the lentils are cooking preheat your oven to 200C. Place the cauliflower on a tray and cover in a little olive oil, salt and pepper. Place the hazelnuts and pumpkin seeds on the tray and cook in the oven for 10 minutes.
  3. Once the lentils have cooked, slice half of the courgettes and add them to the pan along with the whole courgettes and carrots, continue to cook for 5-10 minutes, depending on how soft you like your vegetables. Take off the heat and add the chopped parsley and lemon thyme.
  4. Place the lentil broth, carrots and courgettes into a bowl then place the cauliflower, hazelnuts and pumpkin seeds on top.

Enjoy! H x

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