Feta Cheese Stuffed Zucchini on Red Lentils
- 200 grams Feta
- 2 sprigs thyme
- 2 size zucchini (250 grams)
- 2 tablespoons Mustard
- 3 tablespoons vegetable oil (Olive oil)
- For the lentils
- 1 small onion
- 2 tablespoons vegetable oil
- 2 pinches sugar
- 2 tablespoons Vinegar
- 120 grams red Lentils
- 400 milliliters Vegetable broth
- 3 stalks scallions
- cayenne pepper
Cut the feta cheese into 12 equal squares. Rinse the thyme, shake dry and pluck off the leaves. Rinse the zucchini and from each, cut lengthwise from the center, six 3 mm (approximately 1/8-inch) thick slices. Use the rest elsewhere.
Blanch the zucchini in a pot of boiling salted water for 2 minutes. Rinse under cold water, drain on a kitchen towel. Brush with mustard, sprinkle the thyme over and season with salt and pepper. Place one piece of cheese on each and roll up.
For the lentils: Peel, halve and finely dice the onion. Heat the oil in a saucepan, add the onion, sprinkle with sugar, delgalze with the vinegar and bring to a boil. .Add the lentils and broth and simmer over low heat, stirring occasionally for 30 mintues, adding more broth if necessary.
Rinse the scallions and cut the white diagonally into narrow rings and add to the lentils, cut the green into long thin strips.
For the yogurt: Rinse the mint, shake dry, pluck the leaves and set some aside for garnish. Finely chop the rest and stir into the yogurt, season with salt.
Heat the remaining olive oil in a skillet and saute the zucchini packets about 3 minutes per side until golden. Season the lentils with salt, pepper and cayenne pepper, spoon into bowls and top with the zucchini and the yogurt-mint sauce. Serve garnished with mint.