Out & About Autumn 2019

FOOD & DRINK

LENTIL RAGU WITH COURGETTI FROM LONELY LENTIL

S eptember is often gorgeously warm in the UK and summery and light bowls of vibrant salad are still very welcome. As October arrives and evenings begin to draw in, however, I find I’m craving a slightly heartier and comforting meal. This dish cleverly satisfies on both counts. The ragu is rich and satisfying, yet by serving with courgetti rather than pasta, it still keeps the meal feeling light…perfect for an ‘Indian summer’ evening. This ragu is vegan-friendly, yet the mixture of puy and beluga lentils used means the dish is filling and robust enough to keep a meat-eater happy. Tomatoes are lovely and seasonal at the moment, so if possible I use fresh rather than tinned to create the sauce base. • 100g puy lentils • 100g black (beluga) lentils • olive oil • 1 onion, finely diced • 1 carrot, diced • 1 celery stalk, thinly sliced • 100g mushrooms (any variety, but a mixture works well) • 2 cloves garlic or 2tsp garlic powder • 2tbsp tomato purée (plus1tbsp extra if using fresh tomatoes) • 4/5 large fresh tomatoes or 1 400g tin good quality tinned tomatoes • 2tbsp red wine vinegar • 1tsp maple/agave syrup (or honey) • 1 heaped tbsp. dried oregano • 1tbsp dried mint • 1 heaped tbsp dried chives (optional) • Black pepper and sea salt, to taste • 2 courgettes, spiralised (or spaghetti/linguine for a heartier meal) Ingredients Method 1) Bring a saucepan of water to the boil. In the meantime, thoroughly rinse the black lentils in a sieve using cold water. Once the water is boiling, add the black lentils and cook for 5-7 minutes. Rinse the puy lentils in the same manner, before adding them to the pan and cooking together for a further 15-18 minutes until tender (make sure they still maintain a bit of texture though). Drain the lentils and set aside to add to the ragu later. 2) Heat a drizzle of olive oil in a large saucepan. Add the onion and celery and sauté for around five minutes. Add the garlic, carrot, mushrooms & tomato puree. Sauté for a further five minutes, stirring regularly. Add the red wine vinegar, stir and cook out for about one minute.

Many varieties of wonderful wild mushrooms are also on season now, so if you can, including them would enhance this dish – Thatcham market often has fantastic mushrooms on offer, packaging/plastic-free. Carrots and celery are also at their best at this time of year. Using seasonal ingredients always helps to achieve optimum flavour in any dish.

The ragu is rich and satisfying, yet by serving with courgetti rather than pasta, it still keeps the meal feeling light

3) Add the tomatoes and agave/maple syrup and give everything a good stir. Cook gently for around 15-20 minutes minutes, until the sauce becomes lovely and thick. If you are using fresh tomatoes, you may need to add 50-100ml water (or vegetable stock) to thin out to a more sauce-like consistency (or keep it lovely and thick if you like). Also add another nice big tablespoon of tomato purée at this stage, if using fresh tomatoes. 4) Add the dried herbs and generously season with sea salt and black pepper. Stir to evenly incorporate the wonderful spices. 5) Add the raw spiralised courgette to the sauce and stir well. The heat from the ragu will cook the courgette through, but it will maintain a nice texture.

Lonely Lentil supplies rice, pasta, pulses, nuts, dried fruits, dried herbs and spices and other ingredients at sustainable markets in the area. Bring along your container and fill up. www.lonelylentil.co.uk Mrs B's Kitchen and Café provides catering for parties and events and also runs a cafe in Faraday Road, Newbury, filled with tasty homemade treats. www.mrsb.kitchen

O&A AUTUMN 2019 50