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    Roast Fennel and Courgette with Lentils and Green Sauce

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    Roast Fennel and Courgette with Lentils and Green Sauce

    Lentils are packed with goodness and make a good base for many spring and early summer vegetables. The herby sauce adds a fresh piquancy.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4

    Ingredients

    • 2-3 fennel bulbs, cut into 8 wedges
    • 4-5 courgettes, cut into batons
    • 1 pack fresh basil, roughly torn
    • 4 tbsp olive oil
    • Juice of 2 lemons
    • 175g Merchant Gourmet Puy Lentils
    • 2 shallots, finely chopped
    • 600ml vegetable stock, using 2 stock cubes
    • 2 cloves garlic, finely chopped
    • 1 pack fresh flat-leaf parsley, finely chopped
    • ½ pack fresh mint, finely chopped
    • 2 tbsp Waitrose Select Spanish Nonpareille Capers, roughly chopped
    • ½ tsp salt and freshly ground black pepper

    Method

    1. Preheat the oven to 200ºC, gas mark 6. Place the prepared fennel and courgettes into a large roasting tin. Stir 3⁄4 of the basil into the vegetables with 1 tablespoon of the olive oil and half the lemon juice and season with ¼ teaspoon of salt and freshly ground black pepper. Bake for 35 minutes or until tender and crispy on the outside, stirring halfway through.
    2. While the vegetables are cooking, rinse the lentils and place in a pan with the shallots. Pour in the vegetable stock. Bring to the boil and simmer for about 20-25 minutes until the lentils are just tender and have absorbed the liquid.
    3. For the green sauce, mix the remaining salt and the garlic into the rest of the lemon juice, then stir in the remaining olive oil, the parsley, mint and capers. Alternatively, you can blend all the ingredients in a food processor. Season with pepper to taste.
    4. Pile the lentils onto 4 plates. Top with the roasted fennel and courgettes and some of the juices from the tin. Pour the green sauce over and serve.

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    Cook's tips

    If you don't have time to make the sauce, try one of these dairy-free dressings from the Waitrose Perfectly Balanced range: Balsamic Vinegar and Red Pepper Dressing; Mustard and Dill Dressing, or Virtually Fat Free Vinaigrette Dressing.

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