Zucchini Stuffed with Lentils and Rice

In the Middle East, vegetables are stuffed not only with meat filling, but also with lentils and rice. The filling turns out to be quite satisfying, so a refreshing salad is spread over the zucchini. And sesame paste sauce with yogurt perfectly combines all tastes into one harmonious sound.

Ingredients

• 6 medium zucchini
• 3/4 cup fine brown lentils
• 1/2 cup brown rice
• 1 large onion
• 5 cloves of garlic
• 1 liter vegetable broth
• 2 tbsp. l. tomato paste
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• a pinch of red hot pepper
• olive oil
• salt
• freshly ground black pepper
• 12 cherry tomatoes
• 3 small cucumbers
• 1 small red onion
• 1 tbsp. l. lemon juice
• 3 tbsp. l. olive oil
• 2 tsp dried mint
• salt
• freshly ground black pepper
• 1/3 cup natural yogurt
• 1 tsp tahini
• 2 small cloves of garlic
• 1 tsp lemon juice
• salt

Directions

1. Preheat oven to 175 ° C. Line a baking sheet with parchment.
2. Cut off the ends of the zucchini on both sides, then cut them in half lengthwise. Use a spoon to scoop out the seeds. Season with a little salt and pepper. Place the zucchini, cut side down, on a baking sheet and bake for 20 minutes.
3. Peel the onions and garlic. Dice the onion and finely chop the garlic. Heat the olive oil in a large saucepan and sauté the onions until soft, 5-7 minutes. Reduce heat, add chopped garlic and cook for 1 minute. Pour in vegetable broth, add tomato paste and bring to a boil. Add lentils and all seasonings, cook over medium heat for 15 minutes, then add brown rice and cook for about 30 minutes, until rice and lentils are done.
4. Fill the zucchini halves with the rice and lentil filling and place in the oven for 20 minutes.
5. While the zucchini is baking, prepare the salad. Cut the cherry tomatoes in half, cut the cucumbers into circles, cut the onions into cubes. Stir vegetables, salt and pepper, add mint, season with olive oil and lemon juice.
6. For the sauce, peel the garlic and rub with a pinch of salt into a paste. Combine the garlic with yogurt, tahini, and lemon juice.
7. Place the zucchini on a platter, top with the salad and top with the yogurt sauce. Serve hot or completely cooled.