Marrow, Lentil And Sweet Potato Crumble


A summery veggie bake.

Like courgette, marrow can be both oddly exciting and boring. It is summery, grows easily in gardens and it is generous in size, yet it can be a bit bland. So I’m always a bit unsure about what to do with it. In France, we fill them with stuffing, cover them with cheese and oven bake them.

I’ve opted for a vegetarian bake this time with lentil, sweet potato, a spicy tomato béchamel and a garlic parsley crumble top. It is delicious with some lettuce and spring onion on the side.

Filling:

  • 300 gr. lentils
  • 1 medium marrow
  • 3 long sweet potatoes
  • 1 big onion

Bechamel:

  • 50 gr. butter
  • 100 gr. whole wheat flour
  • 1/2 litre milk
  • 1/2 water
  • 1 tbsp. tomato concentrate
  • 1 tsp. fenugreek
  • 1 tsp. paprika
  • 1/2 tsp. nutmeg
  • 1/4 tsp. chilli flakes

Crumble:

  • 1 cup rolled oats
  • 1 garlic clove
  • 2 slices of toasted whole-wheat bread for bread crumbs
  • a handful finely chopped parsley

serves 6-8

Preparation 40 minutes

Baking: 50 minutes approx. 200C

Cook the lentils in a pressure cooker with the bay leaves.

Prepare your tomato béchamel: melt the butter in a medium size saucepan on the hob. Remove from the hob, add the flour and stir. Add all the milk and put back on the hot hob. Stir constantly. It will take around 8-10 minutes for the mix to thicken. Once it has the consistency of custard, remove from the hob and add the tomato concentrate, nutmeg, paprika, fenugreek, salt and pepper.

Pre-heat the oven to 200C.

Oil your oven dish: grate a clove of garlic and mix it to our oil. Start with a layer of sweet potatoes sliced length way . Add cooked lentils (remove the bay leaves), cover with half of the bechamel. Add a layer of sliced onions. Then goes another layer of lentils and béchamel. Finally add the finely sliced marrow, staggering it, to cram as much as possible (count 5-7 slices per row, and around 7 rows in total).

Put in the oven for 20-25 minutes (until the marrow starts softening).

Prepare the crumble; in a blender, mix the oats, breadcrumbs, cheddar, the grated garlic, chopped parsley and olive oil.

Take out the dish from the oven and spread the crumble and bake for a further 30 minutes, until the crumble is golden brown.

Serve with a salad.

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5 responses to “Marrow, Lentil And Sweet Potato Crumble

  1. Thank you, thank you, thank you. Marrows are like the bane of my existence. They grow like weeds and it feels wrong to just keep piling them in the compost. So at certain times of the year I am constantly hunting around for new things to do with marrows! I am a vegetarian, I adore lentils and this looks fantastic. 🙂

    • Great! I know I’m always puzzled with marrow and never sure what to do with them. The bake is nice and compact so I’ve actually frozen one portion in a bag. Enjoy, and make it as spicy as you like!

  2. First I thought it is bread-crumb coated chicken in the picture – but turns out to be courgette. What a nice idea. Sadly you do not get this huge courgettes around here in Germany – it is zucchini all over the place here. I still remember them from Russia. My relatives coated them with an egg-milk mixture and they were served for breakfast, lunch, dinner – we children just loved them.

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