Zapallitos with lens fill

Name: Zapallitos with lens fill
Yield: 6 portion(s)
Ingredients: Pepper; Salt; 0.25 tsp Basil; 0.25 tsp Tarragon; 0.25 tsp Rosemary; 1 tbsp Minced parsley; 1 Medium-sized chopped onion; 1.5 dl Vegetable stock; 125 g Red lentils cooked in about 30 minutes; 2 clove Minced garlic; 2 tbsp Olive oil; 2.5 dl Granola (whole grain bread crumbs); 6 Zapallitos (round squash)

Mains

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Zapallitos with lens fill

		Pepper
		Salt
0.25	tsp	Basil
0.25	tsp	Tarragon
0.25	tsp	Rosemary
1	tbsp	Minced parsley
1		Medium-sized chopped onion
1.5	dl	Vegetable stock
125	g	Red lentils cooked in about 30 minutes
2	clove	Minced garlic
2	tbsp	Olive oil
2.5	dl	Granola (whole grain bread crumbs)
6		Zapallitos (round squash)

Instructions for Zapallitos with lens fill

To prepare the Zapallitos with lens fill recipe, please follow these instructions:

Boil the 6 zapallitos in salted water for about 10 minutes, until they are barely tender. Cut a thin lid of hard selling the pulp concerned out and chop it. Set the squash shells with upside-down, so væden can run from.

Sauté the while onions and garlic in olive oil, add squash pulp, breadcrumbs, the cooked lentils and herbs. Simmer for 5 minutes. Squash shells brushed with butter, filled with lentil mixture and put in a low heat-proof dish of broth at the bottom. Squash the caps put on the Court, and bake at 200 degrees C for 20 minutes.

Zapallitos with lens fill

Ingredients for Zapallitos with lens fill

Instructions for Zapallitos with lens fill

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