Lentil Pan with Zucchini
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sage leaves
- 2 tablespoon oil (sunflower oil)
- 1 tablespoon lovage, chopped
- 1 spring onion (s)
- 2 tomato (s), ripe
- 200 g spinach leaves, fresher
- 0.5 teaspoon ½ sauce thickener
- 1 small zucchini
- 1 yellow pepper (s)
- 1 cup / s lentils, red
- 1 teaspoon thyme, fresher
- 10 basil leaves
- 100 g sheep cheese
- 1 clove garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the sage and fry with the zucchini and pepper cubes. After about two minutes, add the lentils and the finely chopped herbs. Cut the spring onion into thin rings, press the garlic through the press, add and cook for another two minutes until translucent. Deglaze with two cups of water. Fold in the tomato cubes and cook on the lowest heat for about 10 minutes. Fold in the spinach and basil and let them collapse for about two minutes. Sprinkle the binding agent on top, stir and season with the other ingredients.
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