Ingrediënten

• 500g lean ground lamb
• 4 large zucchini
• 250g cooked brown or green lentils (canned and rinsed is fine)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, finely diced
• 400g canned chopped tomatoes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 20g fresh mint, chopped
• 1/2 lemon, for juice
• Salt and black pepper to taste

Instructies

1. 1.Preheat your oven to 200°C. Cut the zucchini in half lengthwise and use a spoon to scoop out the flesh, leaving a 1cm border. Finely chop the scooped-out flesh and set it aside.
2. 2.Place the hollowed-out zucchini boats on a baking tray. Brush them with 1 tablespoon of olive oil, season with salt and pepper, and bake for 10-12 minutes until they begin to soften.
3. 3.While the zucchini bakes, heat the remaining 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chopped onion and garlic and sauté for 3-4 minutes until fragrant.
4. 4.Add the ground lamb to the pan. Cook for 5-7 minutes until browned, using a spoon to break it into small pieces. Drain any excess fat if necessary.
5. 5.Stir in the diced red bell pepper, the reserved chopped zucchini flesh, ground cumin, coriander, and smoked paprika. Cook for 5 minutes until the vegetables soften.
6. 6.Add the canned chopped tomatoes and the cooked lentils. Bring to a simmer and cook for 8-10 minutes, allowing the sauce to reduce and thicken.
7. 7.Remove the pan from the heat. Stir in the chopped fresh mint and the juice of half a lemon. Season to taste with salt and black pepper.
8. 8.Carefully remove the zucchini boats from the oven. Fill each boat generously with the lamb and lentil mixture.
9. 9.Return the stuffed zucchini to the oven and bake for an additional 10-15 minutes, until the filling is heated through and the zucchini is fully tender.
10. 10.Let cool slightly before serving. This dish is great on its own or with a simple green salad.

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