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Garlic-zucchini lentils

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Ingredients for 2 servings:

  • 200 g lentils, brown
  • 500 g zucchini
  • 8 cloves garlic, sliced
  • 1 tbsp rapeseed oil
  • 2 tbsp balsamic vinegar
  • 100 ml white wine, vegetarian or broth
  • 100 ml cream
  • 2 handfuls of basil, roughly chopped
  • chili flakes
  • Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

for garlic fans

Cook the lentils in plenty of water for about 20-30 minutes until al dente. Drain and set aside. Slice the zucchini and fry in hot oil; they may brown. Add the garlic slices and the chili flakes. Deglaze with the white wine (or stock), pour in the cream, and simmer until the zucchini is tender. Then add the lentils and heat gently. Season with balsamic vinegar, salt, and pepper. Finally, stir in the basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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