Filled zucchini with lentils and orzo

Ingredients

• 3 midsized zucchini
• 1 onion
• 1 garlic glove
• 1 stick of celery
• 1 carrot
• 150 gr red lentils
• 200 gr Orzo (Kritharaki)
• 2 Tbsp tomato puree
• 200 ml veggie bouillon
• 100 ml red wine
• 1 can/jar of tomatoes in pieces (ca. 400 ml)
• 1 pinch of sugar
• fresh herbs (rosemary, oregano, basil, thyme)
• salt
• pepper
• paprika
• vegan cheese

Method

1. Cut the Zucchini in half (lengthwise) and carve out some of the flesh with a spoon
2. Season with salt and pepper and set aside on a baking ban
3. Cut the flesh in pieces and set aside
4. Chop the onion and garlic and sauté in olive oil until translucent
5. Chop up the sellery and carrots and sauté for another 5 minutes
6. Add the lentils and sauté them quickly
7. Add the tomato puree
8. Deglaze with the red wine (if you don't want to use wine, just add 100 ml bouillon more)
9. Add the bouillon and the tomatoes as well as the orzo noodles
10. Add in the leftover inside flesh of the zucchini and a pinch of sugar
11. Let simmer on medium heat until the liquid is reduced and the lentils and noodles are well done (ca. 10-15 minutes)
12. Preheat the oven to 180 degree
13. Chop the fresh herbs and mix them under
14. Season to taste with salt, pepper and paprika
15. Fill the mixture into the zucchini half, sprinkle with cheese and bake for 30 minutes