8 AUGUST 2018

Filled zucchini with lentils and orzo

Cut the Zucchini in half (lengthwise) and carve out some of the flesh with a spoon
Season with salt and pepper and set aside on a baking ban
Cut the flesh in pieces and set aside
Chop the onion and garlic and sauté in olive oil until translucent
Chop up the sellery and carrots and sauté for another 5 minutes
Add the lentils and sauté them quickly
Add the tomato puree
Deglaze with the red wine (if you don't want to use wine, just add 100 ml bouillon more)
Add the bouillon and the tomatoes as well as the orzo noodles
Add in the leftover inside flesh of the zucchini and a pinch of sugar
Let simmer on medium heat until the liquid is reduced and the lentils and noodles are well done (ca. 10-15 minutes)
Preheat the oven to 180 degree
Chop the fresh herbs and mix them under
Season to taste with salt, pepper and paprika
Fill the mixture into the zucchini half, sprinkle with cheese and bake for 30 minutes