- – 1 courgette
- – onion
- – 1 carrot
- – 2 tomatoes
- -1-2 garlic cloves
- – 70 g cheese
- – 5 tbsp. green lentils
Stick well-washed lentils into boiling salted water and cook 10—15 minutes, until ready.
courgette cut lengthwise in half, with a teaspoon cut the heart.
Lower the courgette into a saucepan with boiling salted water and cook for 3-5 minutes. Cast on a colander.
Cut carrots with straws. The flesh of the courgette, garlic, onion, tomatoes finely cut.
Roast the garlic, onion and carrots over a medium heat. Add tomatoes, courgette flesh, cover with a lid and simmer for another 5 minutes. Combine with the lentils and salt to taste.
Put the prepared mixture in the courgette halves. Sprinkle with cheese on top.
Put in a preheated to 200 degree oven and bake for 10-15 minutes.