Puy Lentil Casserole with Summer Vegetables

Samphire, mint and coriander make a fragrant green topping for Simon Rimmer's spicy stew of lentils and griddled Mediterranean veg
By Simon Rimmer
Puy Lentil Casserole with Summer Vegetables
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 1 onion, finely chopped
  • 1 cloves garlic, crushed
  • olive oil, for shallow-frying
  • 1 tsp paprika
  • 1 tsp curry powder
  • 400 g Puy lentils
  • 1 splashes white wine
  • 750 ml strong vegetable stock
  • 1 red pepper, finely diced
  • 1 lime, zest only
  • 300 g aubergines
  • 125 g courgettes, cut into 4cm rounds
  • 200 g samphire
  • 1 tbsp chopped parsley
  • 1 tbsp chopped coriander
  • 12 mint leaves


1. In a saucepan, gently fry the onion and garlic in a little oil until softened. Add the paprika, curry powder and lentils and stir well. Pour in the wine and allow it to simmer away until there is almost none left in the pan.

2. Add the stock and bring the saucepan to the boil. Cook until the lentils are soft but still have a little bite. Stir in the red pepper and the lime zest.

3. Meanwhile, heat a griddle over a high heat. Toss the aubergines and courgette in a little oil and plenty of seasoning. Grill them on the griddle for a few minutes on each side until they are nicely lined.

4. Bring a small saucepan of water to the boil, add the samphire and cook briefly until the strands are tender yet still crisp. Drain and refresh under the cold tap.

5. To serve, arrange the griddled aubergines and courgette in a bowl, then spoon some lentils over. Top with the samphire, parsley, coriander and mint leaves.

Rate This Recipe