85 g of 100% Italian Decorticated Red Lentils
Breadcrumbs to taste
1 tablespoon tomato paste
1 spring onion
1 bay leaf
2 sage leaves
1 sprig of parsley
Curry
Nutmeg
Coriander powder
EVO oil and salt
Soak the lentils for about 8 hours, then cook them in a pot with 250 ml of water for about 10 minutes.
Meanwhile, take care of the zucchini: put them in the pressure cooker and cook them for the same amount of time. When ready, remove the cap and gently hollow them out, removing the flesh. Add a pinch of salt.
In a skillet, sauté the spring onion cut into rings with a drizzle of oil, then add the lentils, bay leaf, and sage. Stir well and let it season for a few minutes.
Add the tomato paste and a glass of water. Stir well, add salt to taste, add the spices, and let cook over low heat for another 15 minutes.
When the mixture is ready, whisk it until pureed. Add the breadcrumbs until it reaches a firm consistency. Stuff the zucchini.
Bake at 160 °C for 15 minutes. Top with a sprinkling of fresh chopped parsley and bring to the table.
Enjoy!
