Courgette & Lentil Bake
Ingredients
- 8 oz Red split lentils (no soak)
- 1 medium onion, chopped
- 1 oz butter
- 2 teaspoons curry paste
- 4 courgettes
- 2 cloves of garlic, finely chopped
- 1 tablespoon oil
- Salt and pepper
Put the lentils into a saucepan, cover with water and add the chopped onion. Bring to the boil and simmer until the lentils are soft, then drain off any surplus water.
Add the butter and curry paste, stir well and set aside in the pan
Wash the courgettes and cut into slices
Chop the garlic finely
Heat the oil in a frying pan and toss the courgettes, browning slightly over a high heat. Lower the heat and add the lentil mixture with the garlic and stir.
Cover and cook gently over a low heat for about 10 minutes.
Serve with boiled rice and a green salad.
(Photo courtesy of Jo Wells)
