CookEat Recipe
Lentil and Courgette Sauce with Mustard
Brown lentils are simmered until soft, then briefly roasted before blending with raw courgette and tomato. Crème fraîche, yogurt and Dijon mustard turn the cooled lentils into a rich, spoonable sauce.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 120 ml of the listed water for blending; the remaining 1500 ml is for the soaking and cooking steps below.
Step 2
Use 120 g of dry whole brown lentils, weighed before soaking or cooking. Pick over and rinse.
Step 3
Put the rinsed lentils in a saucepan with 1000 ml of the cooking water; keep 500 ml aside to top up if needed.
Step 4
Bring to a boil and then simmer for 20–35 minutes, until every lentil crushes easily with a fork, adding the reserved cooking water if needed to keep them submerged. Follow any longer packet directions. Drain well and discard the cooking liquid and unused top-up water. Add acidic ingredients only after this cooking is complete.
Step 5
While the pulses simmer, prepare and cook the other components in the steps below. Keep the prepared raw ingredients refrigerated until needed; if cooked components are ready early, cool them promptly and refrigerate.
Step 6
Trim the fresh courgette and grate finely. Use prepared Dijon mustard and measure it with a spoon. Core the tomatoes and chop roughly.
Step 7
Toss the fully cooked, drained lentils with half the olive oil. Spread on a lined tray and roast at 200°C for 8–10 minutes, stirring once, just until lightly aromatic; do not let them dry hard.
Step 8
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 9
Combine the prepared lentils, courgette, Dijon mustard, crème fraîche, red wine vinegar, natural yoghurt, tomato in a blender with the remaining half of the olive oil. Add the 120 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 10
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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