Lentil-Stuffed Courgette Boats
- 56 min
- ≈ €2.62
- 2 servings
- Easy
courgette, cooked brown lentils, and rice: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Equipment
- stove
- oven
Prepare
Cook the rice
Rinse the rice and bring it to the boil with the tap water. Cover and cook over low heat for 12 minutes, then remove from the heat and rest for 5 minutes.
Cook
Halve the courgettes lengthways
Halve the courgettes lengthways; Scoop out the flesh with a teaspoon, leaving a 1 cm border, and chop it Finely chop the onion, garlic and parsley.
Heat the oil in a frying pan
Heat the oil in a frying pan; Cook the onion and chopped courgette flesh for 7–8 minutes until the liquid evaporates Stir in the garlic for the final 30 seconds.
Mix the lentils
Mix the lentils, rice, cooked vegetables, half the passata, paprika and half the parsley. The filling should be moist but not runny.
Preheat the oven to 200°C
Preheat the oven to 200°C; Spread the remaining passata in a baking dish Add the courgette shells.
Pack in the filling and sprinkle with nutritional yeast
Pack in the filling and sprinkle with nutritional yeast. Cover and bake at 200°C for 20 minutes, then uncover for 8–10 minutes.
Finish
Rest and serve
Rest the courgette boats for 5 minutes so the filling firms up. Place two halves on each plate and finish with the remaining parsley.
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