Fragrant cumin & coriander gently spice up zucchini & lentils for a quick, extremely satisfying one-pot weekday meal.

Serves 6

Total time: 1-1.15 hours

Ingredients

3 cloves of garlic, minced

2 leeks, chopped

1 red onion, thinly sliced

1 Tb cumin

1 Tb coriander

2 tsp paprika

1 tomato, chopped

1/2 cup sundried tomatoes, chopped

4 medium sized zucchini, chopped into 2 inch half-moons

2 cups vegetable stock

1 cup green or puy lentils, preferably soaked beforehand

2 red peppers, roasted whole, then chopped & seeds removed

Notes

Although best soaked in water over-night, even just 20-30 min before cooking moistens them a lot. If I’m short on time, I will just soak them whilst prepping the other ingredients.

Tips

This tastes even better once cooled, once the flavours have been allowed to meld. It can be re-warmed again, but is as delicious as a cold meze!

Instructions

Firstly, preheat the oven to 200°C and place the peppers whole in the centre of the oven on parchment paper. Roast the peppers for around 20 minutes till browned and the skin is soft.

Next, take a medium-sized pot and sauté garlic in a little vegetable stock until slightly browned. Add the leeks and onion and sauté till the onion is caramelised. Add the spices and the tomatoes.

Cook for a few minutes till fragrant and the tomatoes begin to break down. Add the zucchini and cook for a further few minutes. Add the stock and lentils, bringing the lentils to a boil.

Once boiling, reduce to a simmer and cook for around 25 minutes, dependent on whether the lentils have been pre-soaked. Add more water if needed.

When the lentils are tender, take them off heat and add the roasted peppers.

Season with pepper.