The squash stuffed with lentil is a nourishing, tasty and refined snack. It can be used as hot, and in cold. Fans of meat can add to squash mincemeat and also garlic at will.
It is required to you
- - 1 squash
- - onions
- - 1 carrots
- - 2 tomatoes
- - 1-2 garlic gloves
- - 70 g of cheese
- - 5 tablespoons of green lentil
- - salt to taste
Instruction
1. Pour well washed out lentil into the boiling added some salt water and you cook 10–15 minutes, until ready.
2. Cut a squash lengthways in half, a teaspoon scrape out a core.
3. Lower a squash in a pan with the boiling added some salt water and you cook 3-5 minutes. Cast away on a colander.
4. Cut carrots with straws. Small cut squash pulp, garlic, onions, tomatoes.
5. Fry garlic, onions and carrots on average fire. Add tomatoes, squash pulp, cover and you extinguish within 5 minutes. Connect to lentil and salt to taste.
6. Put the prepared mix in halves of squash. From above strew with cheese.
7. Put in the oven warmed up to 200 degrees and bake for 10-15 minutes.