Zucchini stuffed with red lentils

Ingredients for 2 servings:

• 2 zucchinis
• 150 g lentils, red
• 2 spring onions
• 240 g tomato(s), from the can, drained weight
• 1 shot of white wine
• some cheese, grated, for topping

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Wash the zucchini, halve it, and scoop out the flesh with a spoon. Fry the flesh in a pan. Add the can of tomatoes and the white wine and simmer. Season the vegetables with salt and pepper and puree if desired. Cook the red lentils in twice the amount of water until al dente. At the end of the cooking time, add the finely chopped spring onions and simmer for a few more minutes. First, fill the zucchini with the lentils, then spread the tomato sauce on top and sprinkle both with cheese. Bake the stuffed zucchini in the oven at 180°C for about 30 minutes, until the cheese is golden. You can also top the zucchini with shaved cheese after removing it from the oven and serve it this way.