Crumbly Zucchini and Lentil Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g zucchini
- 100 g lentils, red
- 400 ml coconut milk
- 1 medium onion (s)
- 1 clove garlic
- 1 teaspoon oil, (coconut oil), native
- some smoked salt, for seasoning
- possibly pepper or chili powder
- 4 cocktail tomatoes, yellow and red
- some chives
Print Recipe
Pin Recipe Instructions
- Remove the stalk from the zucchini and cut into cubes. Peel onion and garlic and chop finely.
- Heat the coconut oil in a saucepan and fry the onion and garlic in it, they should turn light brown. Deglaze with the coconut milk, bring to the boil and add the lentils. Bring to the boil again and then add the zucchini. Cook everything together for about 10 minutes until al dente. This time I only seasoned it with smoked salt. But if you like, you can also add pepper or chilli to it. As a garnish when serving, I cut the cocktail tomatoes into slices and the chives into rolls.
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