Description
Very tasty, I would even say - a festive appetizer. Is just obscene, and the taste is amazing. This is one of the dishes that can turn all your ideas about legumes.
Ingredients
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Olive oil
3 Tbsp
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Anchovies
3 piece
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Bread
70 g
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Tomato
1 piece
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Garlic
1 tooth
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Lentils
4 tsp
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Zucchini
1 piece
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Thyme
-
Salt
-
Black pepper
Cooking
We will need black lentils from the company Mistral, she is very beautiful and elegant, well keep the form ready and has an incredible nutty flavor and aroma
The lentils we wash, fill with water in proportion as 1 part lentils 2 parts water
Bring to a boil, low down the fire and cook for 18-20 minutes until fully cooked
While cooking lentils, make the zucchini: I had 1 long - I cut it in half and lengthways
With a spoon gently (so as not to damage the wall) took out the core - we don't need, but it can be used, for example, in warm salad.
To prepare the filling you will also need chips I just sliced baguette and dried it in a dry frying pan
Toasted baguette puree them in a blender
It turns out that such a large baby
Mix it with prepared lentils
Half a tomato cut into cubes, finely chop the garlic and anchovies
Add the chopped tomatoes, garlic and anchovies to the lentils with crumbs, a little salt and pour olive oil, stir and the filling is ready
Stuff received stuffed zucchini
Bake zucchini in oven at 160 degrees for about 25-30 minutes
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