Lentil and courgette dish with yogurt and tahini dressing
Lentil and courgette dish with yogurt and tahini dressing
The humble lentil gets elevated to another level in this recipe. The combination of spices and the refreshing yogurt and tahini dressing work really well in this dish.
Vegan, nut free, soy free | Serves 3 | MAIN
Ingredients:
For the lentils:
- 115g dried lentils (I used Tesco's lentilles vertes)
- 1 vegetable bouillon cube
- 1 tablespoon of olive oil
- 1 onion, cut in thin slices
- 1/2 teaspoon of garlic paste or 1 clove of garlic, minced
- 1/2 teaspoon of each curry powder, smoked paprika, oregano, ground cumin
- 1/2 teaspoon of Dhow Nature Foods turmeric (10% discount code: DHOWLIKENATALI)
- Salt and pepper
For the courgettes:
- 500g courgettes (2 approximately), cut in 1cm dicks
- 1 tablespoon of olive oil
- 1/2 teaspoon of each garlic paste and ginger paste (or used fresh)
- 1/2 teaspoon of smoked paprika, chili flakes, oregano, turmeric, curry powder, dried parsley, mustard powder
- Pinch of cumin powder and ground coriander
- 1/2 lemon, zest and juice
- Salt and pepper
For the dressing:
- 2 tablespoon of Greek style yogurt (I used Alpro)
- 1 tablespoon of tahini
- 1 teaspoon of maple syrup
- 1/2 lemon, zest and juice
- Splash of olive oil
- Pinch of salt
Steps:
1.Soak the lentils for a couple of hours or overnight, thoroughly wash and drain them.
2.Add in a medium pot, cover with water and add the veggie stock. Bring to boil and cook for 15-20 minutes, stirring occasionally. The cooking time might vary depending on your lentils.
3.Once the lentils are cooked, drain and set aside.
4.In a pan, on a medium heat, add the olive oil, onions, garlic and a pinch of salt and sauté until the onions are translucent.
5.Add all the dried spices and sauté for a minute until they release their aromatics.
6.Add the cooked lentils, stir to incorporate all together and cook for 2-3 minutes.
7.Preheat your oven at 180°C and line a baking tray with some parchment paper.
8.In a bowl, mix all the ingredients for the courgettes and lastly add the courgettes.
9.Stir to coat them into the marinate and add in a single layer on the baking tray.
10.Bake for 30 minutes, turning halfway through. You can also marinade these overnight.
11.For the dressing, combine all the ingredients well and adjust the seasoning to your preference.
12.Serve with basmati rice and pickled red onions or have it as a salad with some lettuce, arugula and cucumbers.
Happy cooking everyone!
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