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1
Preheat the oven to 350F (180C).
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2
Bring a pan of water to a boil in which to cook the lentils.
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3
Add the lentils to the water and let simmer, I think rather vigorously, until you have tender lentils.
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4
On this occasion they should be soft rather than al dente.
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5
Cut the marrow in half lengthwise but do not peel it; the rind will give it some support.
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6
Scoop out the core and put both halves into a roasting pan, then brush with olive oil and put in the preheated oven.
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7
Bake the marrow until tender and translucentabout twenty minutesthen remove from the oven.
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8
You could, alternatively, steam it.
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9
Meanwhile, peel and slice the shallots and garlic and soften them in a saucepan with three tablespoons of olive oil.
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10
Chop the tomatoes, peeling them if they have tough skins (dunk the whole tomato into boiling water, then peel off the skin after a few seconds), and add them to the pan.
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11
Let them cook a while, till they are soft and mushy, then stir in your chile sauce.
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12
I use a couple of teaspoons of harissa here.
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13
The amount will depend on which chile sauce you have around and how hot you like your lentils to be.
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14
Remember that the marrow will soften the heat.
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15
Pour in just enough water (I use barely a cupful) to make a slushy sauce and be generous with the salt and black pepper.
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16
Drain the cooked lentils, then stir them into the onion and chile sauce.
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17
Tear the spinach or chard leaves into small pieces and stir them into the lentils.
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18
Bring to the boil, then cover and let simmer over low heat until the greens are silky soft.
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19
Spoon the lentil mixture into the hollows in the marrow, scatter with the grated Parmesan, cover with aluminum foil or wax paper, and bake for twenty minutes.
