A Cook's Plot

Vegetarian & Vegan

Courgettes with Lentils and Dill - Courgettes 4 Ways - Part 2

The courgettes just keep on coming despite - or maybe because of - the hot and dry weather, so here’s part 2 of my four-parter on ways to cook with them… It’s a really versatile recipe (my favourite kind!) as it tastes as good on a hot summer evening, served with crusty bread, salad and a glass of really cold sauvignon blanc, as it does on a chilly winter’s night with a glass of shiraz. Best of all it’s really, really quick and easy to make.


Serves 2

  • 2 leeks, sliced
  • 2 small courgettes, sliced
  • 1 clove of garlic, sliced
  • 1 can green lentils in water
  • 125ml hot chicken stock
  • Chopped fresh dill


Fry the leeks in a little olive oil over a high heat for a few minutes then turn down the heat and cover the pan. Cook gently for another 8 minutes or so until meltingly soft, turn the heat up again and add the courgettes and garlic. Stir fry briskly for a few minutes until the courgettes are just tender, stir in the lentils and stock and simmer for 5 minutes. Garnish generously with dill and serve straightaway.

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