Glyx Lentil and Zucchini Casserole

Summary

Ingredients

• 200 g lentils, red, soaked for an hour
• 400 g zucchini
• 50 ml sour cream
• 50 g parmesan, sbrinz or peccorino
• 10 g arlic
• olive oil
• Herbs, at will
• salt
• Vinegar, sherry vinegar
• Paprika powder

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Instructions

1. The soaked lentils can be cooked in the same saucepan with the zucchini. Without salt. If the zucchini are small and cooked quickly, remove them first.
2. The cooked lentils are sieved and mixed with olive oil, a little (sherry) vinegar, salt, peppermint or other herbs. Curry works too.
3. The soaked zucchini are seared, seasoned with the sour cream and half of the grated cheese.
4. In a baking dish, first place the lentils, then the zucchini. Sprinkle with parmesan and paprika and cook in the oven on top heat (approx. 180 °) for 15-20 minutes, later keep warm if necessary.
5. A salad tastes good with it.