← All recipes

🍽️ Sheep's Cheese Rolls on Lentil Vegetables

485 kcal · 30 min · 4 servings

Ingredients

• 200 g sheep cheese
• 2 sprigs thyme
• 500 g large zucchini (2 large zucchini)
• salt
• pepper
• 2 tbsp mustard
• 3 tbsp oil (olive oil)
• 1 small onion
• 2 tbsp oil
• 2 pinches sugar
• 2 tbsp vinegar
• 120 g lentils (red)
• 400 ml vegetable broth
• 3 stalks spring onions
• cayenne pepper
• 150 g yogurt
• 2 sprigs mint
• salt

Instructions

1. 1. Cut the sheep's cheese into 12 equal squares.
2. 2. Wash the thyme, shake it dry, and pluck the leaves from the stems.
3. 3. Wash the zucchini and cut it lengthwise in the middle.
4. 4. Cut 6 long slices, each 3 millimeters thick, from the zucchini.
5. 5. Use the remaining zucchini part for another dish.
6. 6. Blanch the zucchini slices for 2 minutes in boiling salted water (cook briefly in boiling water).
7. 7. Rinse the zucchini immediately with cold water and let it drain on a kitchen towel.
8. 8. Season the zucchini slices with salt and pepper.
9. 9. Spread mustard on the zucchini.
10. 10. Sprinkle thyme leaves over the zucchini.
11. 11. Place a piece of sheep's cheese on each zucchini slice.
12. 12. Roll the zucchini with the cheese inside into a packet.
13. 13. Peel the onion and halve it.
14. 14. Cut the onion halves into fine cubes.
15. 15. Sauté the onion cubes in oil until translucent (cook until soft and see-through).
16. 16. Sprinkle sugar over the onions.
17. 17. Deglaze the onions with vinegar.
18. 18. Let the liquid reduce.
19. 19. Add the lentils to the onion mixture.
20. 20. Pour broth over the lentils.
21. 21. Simmer the lentils for 30 minutes over low heat.
22. 22. Stir the lentils repeatedly while cooking.
23. 23. Add more broth as soon as it evaporates.
24. 24. Clean the spring onions.
25. 25. Cut the white parts of the spring onions diagonally into thin rings.
26. 26. Add the spring onion rings to the lentils.
27. 27. Cut the green parts of the spring onions into fine long strips.
28. 28. Wash the mint and shake it dry.
29. 29. Set aside some mint leaves for decoration.
30. 30. Finely chop the rest of the mint.

Nutrition per serving

• kcal: 485
• Protein: 25 g · Fett/Fat: 28 g · Carbs: 32 g