Lentil – Zucchini – Tart
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g lentils, red
- 1 tablespoon olive oil
- 1 onion (s), finely diced
- 1 clove (s) garlic, crushed
- 1 tablespoon tomato paste
- 50 g oatmeal
- 1 tablespoon lemon juice
- 2 teaspoons herbs your choice
For the filling:
- 250 g zucchini, diced
- 2 egg (s), whisked
- 1 tablespoon flour (whole grain)
- 50 ml milk
- salt and pepper
- 50 g cheese (rated Gouda cheese)
Print Recipe
Pin Recipe Instructions
- Cook the lentils for about 10 minutes until they are almost cooked. Fry the onion and garlic in oil. Remove from heat and stir in lentils, tomato paste, oatmeal, lemon juice and herbs. The mass should be strong enough to hold together; otherwise add more oatmeal.
- Line a tart pan with the mixture.
- Steam the zucchini for about 4 minutes until cooked. Mix eggs and flour, then stir in milk. Add zucchini and season well with salt and pepper. Pour the mixture into the tart pan and sprinkle with cheese.
- Bake at 190 ° C for about 20-25 minutes, until the filling is firm.
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