for 2 people

Courgettes

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

How it's done

Courgettes

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.

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