Normal service is resumed; Mathilde’s feeling a lot better today (spurred on by the thought of auditioning for the school talent show) so I’m planning a regular Tuesday night family meal. As opposed to the usual winter vegetable stew I make (that the kids really like), I’ve exchanged the root veg for Mediterranean flavours instead.
- 1 x onion, finely chopped
- 1 x red pepper, diced
- 1 x yellow pepper, diced
- 2 x courgettes, diced
- 2 x carrots, diced
- 2 x garlic cloves, crushed
- 250g red lentils, rinsed
- 1 x 400g tin chopped tomatoes
- 500ml veg stock
- 1 x tsp paprika
- 1 x tsp dried thyme
- 1 x 400g tin butter beans, drained
- Small handful of parsley, finely chopped
Cover and cook the onion, garlic and carrot in olive oil over a moderate heat until soft and translucent. Add the peppers and courgette for a few minutes.
Stir in the paprika before adding the lentils and thyme. Pour in the chopped tomatoes and veg stock, bring to the boil and simmer for 20-25 minutes, adding the butter beans for the final 10 minutes of cooking time. Everything wants to be cooked through but the lentils still need to have a bite to them rather than becoming soggy.
Garnish with chopped parsley and serve with couscous or quinoa.
Surprisingly, this dish went down better with the boys than the girls, who all left empty plates. I blended it up for Jude and it was rewarding to see him finish his bowlful but the girls let me down tonight by picking and poking.