Stuffed marrow with chard and lentils
Tuesday, 17th July 2018 by Chen
stuffed marrow

Marrows have a very mild flavour so work well with rich sauces. You could add a chopped fresh chilli to this sauce for a spicier kick.



1 marrow about 800g
2 tbs olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 red pepper, chopped
1 small bunch of chard or spinach
250g puy, green or brown lentils, cooked
400g passata
Salt and pepper
about 3tbs fresh basil
1 ball of mozzarella (or vegan cheese if preferred)



Preheat the oven to 180C.

Cut the marrow in half lengthways. Drizzle with oil, salt and pepper and cook in the oven for about 30 minutes, until it is cooked all the way through.

In the meantime, heat a frying pan on a medium heat and soften the onions for about 10 minutes.

Wash the spinach or chard, tear the leaves off the stalks, then chop the stalks and leaves separately.

Add the garlic, red pepper and chopped stalks to the onions and cook for another 5 minutes. Then add the lentils, the passata, the chard or spinach leaves and most of the basil leaves, roughly torn up, then simmer for 10 minutes. Season to taste.

Remove the marrow from the oven and scoop out the seeds and any very stringy flesh with a spoon. Season the marrow and fill with the vegetable mixture. Tear up the mozzarella (or grate the vegan version, if using) and scatter over the marrow. Return to the oven for another 25-30 minutes or until the cheese has browned.

Scatter over the rest of the basil leaves before serving.