for 4 person

Filling

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
200 g	carrots, coarsely grated
4 tbsp	tomato puree
½ tsp	salt
a little	pepper
1 tin	black lentil (beluga), drained, approx. 240 g
40 g	grated Parmesan
½ bunch	flat-leaf parsley, finely chopped
500 g	courgettes, cut lengthwise into slices approx. 2 mm thick

Sauce

1 tin	chopped tomatoes (approx. 400 g)
½ tsp	salt
a little	pepper
40 g	grated Parmesan

How it's done

Filling

Heat the oil in a frying pan. Add the onion, garlic and carrots, sauté for approx. 2 mins. Add the tomato puree and cook for approx. 3 mins., season, transfer to a bowl, allow to cool slightly. Add the lentils, parmesan and parsley, mix well. Spread 1 tbsp of filling on each of the courgette slices, roll up tightly.

Sauce

Spread the tomatoes in the prepared dish, season. Place the courgette rolls on top, sprinkle with the parmesan.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave to stand for approx. 5 mins., plate up.

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