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Lentil zucchini pots with sucuk

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Ingredients for 3 servings:

  • 300 g lentils, red
  • 750 g vegetable juice
  • 250 g tomatoes, pureed
  • 100 g zucchini
  • 100 g sucuk
  • Sea salt
  • Paprika powder, sweet
  • chili flakes
  • Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple autumn dish

Quarter the zucchini and sucuk lengthwise and cut into approximately 0.5 cm thick slices. Sauté in a pan with oil for 5-7 minutes. Then add the lentils, passata, and vegetable juice. Bring everything to a boil. Simmer on low heat for 15 minutes, stirring occasionally. Season to taste. Arrange on plates and serve.

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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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