Pan with courgette and lentil

Pan with courgette and lentil

Total: 20 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 455 kcal
, Fat: 25 g
, Carbohydrate: 38 g
, Protein: 19 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
400 g courgettes, halved lengthwise
½ tsp salt
a little pepper

Pan with courgette and lentil

1 tbsp olive oil
30 g ginger, finely grated
2 garlic cloves, squeezed
2 tbsp tomato puree
100 g red lentils
5 dl water
3 tbsp cream
½ tsp salt
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How it's done

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Deseed the courgettes, cut into approx. 5 mm slices, finely chop the courgette flesh. Heat the oil in a frying pan, add the courgette slices, stir fry for approx. 2 mins., season. Remove and set aside.

Pan with courgette and lentil

Heat the oil in the same pan. Add the ginger, garlic and tomato puree with the courgette flesh, sauté for approx. 2 mins. Add the lentils, pour in the water, bring to the boil, simmer for approx. 10 mins. until just soft. Add the cream with the reserved courgette slices, season with salt, plate up.

Good to know
Tip: Garnish with the basil leaves and deseeded chilli pepper (cut into rings).
Serve with: Basmati rice

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