Smokey's garlic zucchini cubes on red lentil puree

Ingredients for 4 servings:

• 2 m.-large zucchini
• 4 cloves garlic, thinly sliced
• 2 handfuls of basil, cut into thin strips
• 1 tbsp olive oil
• 1 small chili pepper(s), finely chopped
• 1 small onion(s), diced
• 350 g lentils, red
• 400 ml broth
• 200 g crème fraîche
• 2 tbsp olive oil
• ½ tsp coriander powder
• 1 pinch(s) of Allspice or nutmeg
• some salt and pepper from the mill

Instructions

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

light meal or appetizer

Briefly sauté half of the chili, the coriander powder, and the onions in the heated olive oil, then add the lentils and sauté them. Pour in the stock and simmer covered over low heat. When the lentils are soft (about 15 minutes), stir in the crème fraîche and puree everything with a hand blender until smooth. Season with salt, pepper, and allspice (or nutmeg). Meanwhile, dice the zucchini (about 1 cm) and fry with the garlic and remaining chili in a little olive oil until al dente. Be careful not to burn the garlic, or it will become bitter. Season with salt and pepper. Spoon the lentil puree onto 4 warmed plates and sprinkle with the zucchini and garlic cubes and the basil strips.