Last night's meatfree Monday supper bowl of lentils, flatbread and 18-month gouda, ended up being a study in local produce. Including my own.
Passata, mushrooms and two grated carrots, not necessarily in that order, provided the base for the dish.
The deeper flavour came from the fresh bay leaf, garlic, McGregor Herbes de Provence and a glug of red wine. Balsamic vinegar would also work, but the flavour would be slightly different and the dish potentially sweeter. I don't like adding extra salt and with tomatoes, I rarely need to. Actually, this batch of Passata is one of the least acidic I have made and I can only ascribe that to genuinely sun-ripened, ripe tomatoes.
Again, this was not the original supperplan, but I had brainfreeze and discovered that the kitchen was an onion-free zone. The entire house was onion-free. To the rescue: Passata.
So, although Mediterranean-inspired, the supper leant towards the Italian as opposed to the Moroccan originally planned.
Far from being a disaster, this was such a hit, there are no leftovers for another meal. The Husband later confessed that the second helping had been greed and not need.
I plan to write it up, properly as this could become part of the regular repertoire.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post Script
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