crumbly stuffed zucchini

Ingredients for 2 servings:

• 2 zucchinis
• 100 g Lentils, Beluga
• 1 bay leaf
• 300 ml water
• 6 tomatoes, skinless, diced
• 125 g spinach, fresh
• 2 cloves garlic
• herbal salt
• Pepper, freshly ground
• chili flakes
• 2 tbsp, sautéed pumpkin seeds, sunflower seeds, linseed mixed for sprinkling
• Extra virgin olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

filled with beluga lentils and spinach

Cook the beluga lentils (without soaking) in the water with the bay leaf for just 10 minutes; they should still have plenty of bite. Drain in a sieve. Wash the spinach and let it wilt in a little hot water in a pot. After draining, chop it slightly smaller. Peel the garlic cloves, finely slice one and finely dice the other. Pour a little olive oil into a pot, add the garlic slices and sauté, then add the spinach and simmer for about 2 minutes. Remove from the heat, add the pre-cooked lentils and season generously with herb salt, pepper, and chili flakes. Halve the zucchini and hollow out the insides. Place the diced tomatoes in a pot, add the small garlic cubes, season with herb salt and a little pepper, and drizzle with about 2 tablespoons of olive oil. Place the zucchini halves, which have been filled with the lentil mixture, on top. If you like, drizzle a little olive oil on each zucchini half. Sprinkle with the grain mixture and cook for about 15 minutes with the pot closed.