John Myers
Ingredients for 2 servings:
- 1 m.-large zucchini or 2 smaller ones
- 60 g lentils, red
- 150 ml water
- 2 tbsp cornflakes, without sugar
- 1 tbsp, heaped chickpea flour
- Pepper from the mill
- chili powder
- Oregano, dried
- Marjoram, dried
- herbal salt
- Paprika powder, hot
- 400 g tomatoes, chopped (can), alternatively 500 g fresh tomatoes, peeled and diced
- 2 m.-sized onion(s)
- 2 tbsp extra virgin olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
in a bed of tomatoes and onions, vegan
Cut off the stem end of the zucchini and cut it lengthwise into slices about 5 mm thick. I used 8 slices. I used a slicer. Place the zucchini slices in boiling water for 2-3 minutes to soften them a bit before forming the rolls. Cook the lentils in the water for about 10 minutes until tender. Place the cornflakes, chickpea flour, and a pinch each of pepper, chili, oregano, marjoram, paprika, and herb salt in a food processor. Add the cooked lentils, including any remaining liquid. Grind everything into a paste. It’s fine to leave a few pieces of lentil visible. Season to taste with the spices. Spread the paste over the zucchini slices, roll them up, and secure each one with a wooden toothpick. Peel the onions and dice them not too finely. Heat the olive oil in a pan and fry the onions until light brown. Add the tomatoes and season with a little herb salt. Top with the zucchini rolls and cook with the pan covered for about 10 minutes.
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