At the supermarket I saw a harried looking woman rudely shoving great handfuls of snow peas into a plastic bag. I was stunned by the force that she handled the peas with — especially considering they were $16 a kilo. At that price, I’d be picking them out more tenderly (at that price, I left them on the shelf).
Then I turned to the broccoli, were I saw another woman brutally snap off the stalks and throw them back in the bins before thundering off. I wanted to say something about the stalks being just as delicious, and discarding them was wasteful, but she looked like she might be just as brutal to me.
I was shocked at the disrespect, anger and thoughtlessness of those shoppers! Now that I’m buying most of my veg, I make sure I’m choosing the best quality for my money — I don’t want bruised or tattered greens — but I also think of the farmers who grew the produce, and respect their hard work to give me food.
So moving into winter means buying veg, and it means making heartier dishes like this one. The weather has been strangely, wonderfully mild (punctuated by the odd frigid day), but this week the temperatures plummeted properly, and something more substantial than a roast vegie salad was called for (though that is not to be sneezed at).
I finally made some ‘lentilaise’, the legume version of bolognaise. If you’re counting your five a day, this does it, plus some: a base of onions and garlic and carrots and celery and capsicum; chunks of parsnip and wedges of mushrooms; and finally the lentils and some tinned tomatoes and lots of parsley and marjoram (or oregano? I can’t tell the difference).
I thought it should have been tomato-ier, but it’s been a long time since I made bolognaise to remember exactly what it should be like; maybe too I was confusing this with a richer pasta sauce. And next time I would use less carrot (carrotaise?); it was a bit too sweet and orange, and I needed to add more of those woody herbs and a tad more tomato paste to balance that.
But overall, this bubbling big pot of goodness was winter comfort food. I served it with some fluffy brown rice … and green peas (normal ones) and broccoli (stalks and all).
LentilaiseAdapted from Annabel Crabb’s ‘Special delivery’. I added capsicum and parsnip to the list of vegies. Next time I would blitz the onion, carrot and celery in the food processor first, as my 'finely diced' was still rather chunky; I did an awkward thing of fishing out the parsnip and mushroom chunks then ladling the sauce into my food processor to refine it, then ladling it back into the pot…
- In a large heavy casserole pot, heat a generous amount of olive oil and add these vege that you have finely chopped or food-processed: one onion, 2 stalks of celery, 1-2 carrots and half a yellow capsicum. Also add some small chunks of parsnip. Put the lid on and cook away till the finer veg is soft (the parsnip will take longer).
- Once that base veg is soft, add at least 2 tbspns tomato paste, 3 fat cloves of garlic that you’ve chopped or sliced, 150-175 gms mushrooms that you’ve chopped, and a good slosh of wine (I used white). Give it a good stir and pop the lid on to cook for a few more minutes.
- Now add a tin of chopped tomatoes; then half-fill the tin with water and swish that in too. Add a good pinch of salt and generous amounts of flavoursome herbs like marjoram/oregano and parsley. I used fresh herbs because I still have them growing in the garden, but Annabel specified 1 tspn of dried Italian herbs.
- Let this simmer away until your parsnip, the hardier of the ingredients, is tender. Then add a drained 400 gm tin of lentils and heat thru, plus more chopped parsley. Serve with love and respect.