Zucchini stuffed with lentils

Ingredients

• 4 zucchini
• Lemon juice
• Salt
• pepper (ground)
• 1 onion
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 1 tbsp oil
• 0.5 tsp ground coriander
• 2 tsp Curry powder
• 400 g diced tomatoes (canned)
• 250 g red lentils
• 750 ml vegetable broth
• Cayenne pepper
• 8 tbsp yogurt
• fresh cilantro

Instructions

1. 1.

   Wash, trim, and halve zucchini lengthwise; hollow out to leave about a 1 cm rim. Drizzle the cut surfaces with 2 tbsp lemon juice and season with salt. Dice the removed zucchini flesh into small cubes.

2. 2.

   Peel and finely dice onion and garlic, then sauté with ginger in hot oil. Stir in salt, coriander, and curry powder, cooking briefly. Add zucchini cubes and 2 tbsp tomato pieces.

3. 3.

   Add rinsed lentils, pour in 500 ml broth, bring to a boil, then cover and simmer over low heat for about 15 minutes.

4. 4.

   Season the lentil mixture with lemon juice, salt, and cayenne pepper, then fill the hollowed zucchini halves. Place them in a baking dish, spoon 1 tbsp yogurt onto each zucchini. Mix remaining tomatoes with leftover broth and pour into the dish. Roast in a preheated oven at 200°C for about 30 minutes.

5. 5.

   Serve garnished with fresh cilantro.