Pasta rolls with red lentils and zucchini

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the lentil mixture, rinse the lentils in a sieve with cold water and drain them. Peel the onions and garlic and dice them finely. Heat 1 tablespoon of oil. Fry the lentils, half of the onions and garlic for 2-3 minutes while stirring.

2. 2

   Add tomato paste and sweat briefly. Pour on approx. 600 ml water. Bring to the boil. Simmer openly for about 15 minutes, stirring more often until the lentils have crumbled and the water has almost boiled away. If the lentils are too thick, add a spoonful of water.

3. 3

   Season with salt, pepper and approx. 1⁄4 TL paprika.

4. 4

   For the tomato sauce, heat 1 tablespoon of oil in a saucepan. Fry the rest of the onions and garlic until transparent. Add the tomatoes. Simmer covered for about 15 minutes. Season with salt, pepper and approx. 1⁄2 TL sugar.

5. 5

   Clean, wash and finely dice the zucchini. Heat the rest of the oil in a pan. Fry the zucchini for 2-3 minutes. Season with salt and pepper.

6. 6

   Preheat oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: see manufacturer). Roll out the pasta dough. Spread the lentil mixture on top, leaving an approx. 1 cm wide rim all around. Sprinkle with zucchini.

7. 7

   Roll up the dough from one long side and cut it into pieces about 4 cm wide. Approx. 2⁄3 Put the tomato sauce in an ovenproof dish. Place the pasta rolls on edge next to each other. Add the rest of the sauce and cheese in pieces.

8. 8

   Bake in a hot oven for about 20 minutes.

Nutrition Facts

KCAL
590 kcal

CARBS
71 g

FATS
20 g

PROTEINS
28 g