Lentil and zucchini tart

Ingredients for 4 servings:

• 125 g lentils, red
• 1 tbsp olive oil
• 1 onion(s), finely diced
• 1 garlic clove(s), crushed
• 1 tbsp tomato paste
• 50 g oat flakes
• 1 tbsp lemon juice
• 2 tsp herbs, of your choice
• 250 g zucchini, diced
• 2 eggs, whisked
• 1 tbsp flour (whole grain)
• 50 ml milk
• salt and pepper
• 50 g cheese (grated Gouda)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the lentils for about 10 minutes, until almost tender. Sauté the onion and garlic in oil. Remove from the heat and stir in the lentils, tomato paste, oats, lemon juice, and herbs. The mixture should be firm enough to hold together; if not, add more oats. Line a tart dish with the mixture. Steam the zucchini for about 4 minutes, until tender. Whisk together the eggs and flour, then stir in the milk. Add the zucchini and season generously with salt and pepper. Pour the mixture into the tart dish and sprinkle with cheese. Bake at 190°C for about 20-25 minutes, until the filling is firm.