Description
Casserole of red lentils with zucchini, onions and carrots. Good as a standalone dish or as a side dish
Ingredients
-
Lentils
70 g
-
Zucchini
1 piece
-
Onion
1 piece
-
Carrots
1 piece
-
Cream
170 ml
-
Flour
2 Tbsp
-
Dutch cheese
70 g
-
Chicken egg
1 piece
-
Dill
15 g
-
Parsley
15 g
-
Curry
0.25 tsp
-
Black pepper
-
Salt
-
Vegetable oil
1.5 Tbsp
-
Garlic
1 tooth
Cooking
Washed lentils, PERSIAN red stab TM"Mistral" rinse and cook until tender (after boiling 10 minutes)
While cooking lentils, vegetable oil fry the finely chopped onion and garlic for 1-2 minutes
Add the carrots, grated on a coarse grater and fry for 2-3 minutes
Add zucchini, grated on a large grater, to fry 3-5 minutes until the vegetables are tender
Pour the cream, add 1 tbsp flour, stir and cook until thickened 1-2 minutes
The lentils are ready drain in a colander. Transfer to a bowl and grind into a puree using a blender
In prepared vegetables to put the prepared lentils, add the egg,1 tbsp flour, cheese, grated on a coarse grater, chopped greens. Add spices and salt to taste. Mix well
Put the resulting mass in portions molds, greased with vegetable oil. Bake at 200 degrees for 10-15 minutes (focus on your oven)until cooked
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.