John Myers
Ingredients for 2 servings:
- 200 g lentils, red, soaked for one hour
- 400 g zucchini
- 50 ml sour cream
- 50 g Parmesan, Sbrinz or Peccorino
- 10 g garlic
- olive oil
- Herbs, as desired
- Salt
- Vinegar, sherry vinegar
- Paprika powder
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 55 minutes
The soaked lentils can be cooked in the same pot as the zucchini, without salt. If the zucchini are small and cook quickly, remove them first. Strain the cooked lentils and toss with olive oil, a little (sherry) vinegar, salt, peppermint, or other herbs. Curry also works. Sauté the softened zucchini, season with sour cream, and mix well with half of the grated cheese. Place the lentils in an ovenproof dish, then the zucchini. Sprinkle with Parmesan cheese and paprika, and cook in the oven at about 180°C for 15-20 minutes, keeping warm later if necessary. A salad goes well with it.
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