Ingredients

• 2 large zucchinis (approx. 500g total)
• 150g ground lamb
• 100g dry puy lentils
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely diced
• 200g cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Juice of 1/2 lemon
• 15g fresh mint, chopped
• 15g fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. Cook the puy lentils in a small saucepan of water according to package directions, typically for 20-25 minutes. Drain and set aside.
2. 2.While the lentils cook, prepare the zucchini. Slice them in half lengthwise and use a spoon to scoop out the flesh, leaving a 1 cm border to create a 'boat'. Finely chop the scooped-out flesh.
3. 3.Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened. Add the ground lamb and cook until browned, breaking it up with a spoon.
4. 4.Stir in the diced bell pepper, the chopped zucchini flesh, ground cumin, and ground coriander. Cook for 5 minutes until the vegetables begin to soften.
5. 5.Remove the pan from the heat. Stir in the cooked lentils, halved cherry tomatoes, lemon juice, and half of the chopped mint and parsley. Season with salt and pepper to taste.
6. 6.Arrange the zucchini boats in a baking dish. Drizzle with the remaining olive oil and season lightly with salt. Evenly divide the lamb and lentil mixture among the zucchini boats.
7. 7.Bake for 15-20 minutes, or until the zucchini is tender and the filling is heated through.
8. 8.Garnish with the remaining fresh mint and parsley before serving.

Nutrition Information

Why this recipe