This recipe was inspired by not having gone grocery shopping this week, coming home from work, and seeing what could be thrown together in a half hour. The flavors were wonderful - fresh and sweet and bursting with flavor. It's kind of like what ratatouille would be if it were a little more substantial. (makes you wonder - how many dishes have been created because a cook somewhere had to use up the veggies before they went bad?) We had it with chicken on the side, but by increasing the portion sizes a little this could be a one-dish meal.
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Spring Veggies and Lentils, Italian-style
oil for sauteeing veggies (tablespoon?)
1 medium onion, chopped
1 stalk celery, chopped
1 medium zucchini, chopped
1 medium yellow (summer) squash, chopped
1 medium waxy potato, with skin, chopped
2 carrots, peeled, diced
2 cloves garlic, peeled, minced
Fresh garden herbs. I chopped fine:
about 1 tsp fresh marjoram
about 1 tsp rosemary
about 1/4 tsp thyme
about 1 tsp oregano
a couple of leaves of thai basil
salt and pepper to taste
1 15-oz can diced tomatoes
About 1/2 or 2/3 of a 15-oz can of cooked lentils, drained, rinsed.
In a large skillet or dutch oven, saute onion and celery until slightly softened. Add fresh herbs and cook for about a minute. Add vegetables, garlic, salt and pepper, and increase heat slightly - cook until slightly softened, stirring frequently. Turn heat to low and add tomatoes (and juice) and lentils, Stir and cover. Cook covered, checking frequently, until vegetables are done (about 10-15 min). Add a little water if needed, but not much - consistency should be fairly thick.
Serve with grated parmesan if desired. Serves 4
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