Gluten-free courgette boats with lentil and feta filling

Gluten-free courgette boats with lentil and feta filling: a savoury oven dish with beluga lentils, feta, tomato purée and oregano for quick everyday cooking.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 350 kcal per serving
• Protein: 18 g
• Fat: 14 g
• Carbs: 40 g

Ingredients

• 2 courgettes
• 100 g beluga lentils
• 100 g feta
• 1 onion
• 1 clove of garlic
• 1 tbsp olive oil
• 2 tbsp tomato purée
• 1 tsp oregano
• 1 pinch of salt

Method

You’ll need: oven · saucepan · chopping board · knife · sieve

1. Wash the courgettes, halve them lengthways and hollow them out with a spoon. Chop the insides and set the halves aside.
2. Cook the beluga lentils in lightly salted water until tender. Then drain them well.
3. Peel the onion and garlic and dice both finely. Fry them in olive oil with the chopped courgette until everything is soft and fragrant.
4. Stir in the tomato purée and fold in the cooked lentils. Season the filling with oregano and salt.
5. Fill the courgette halves with the lentil mixture and crumble the feta over the top. Bake everything in the preheated oven at 200 °C (180 °C fan) for 20–25 min, until the courgettes are soft and the feta is lightly coloured.
6. Serve the courgette boats hot, straight from the oven. A green salad or some yoghurt with herbs goes well with them.

Good to know

When you want something easy, warm and satisfying, these courgette boats are just right. They need little effort and still taste like a proper meal.

Swaps

Feta → goat's milk feta (often stronger in flavour, also provides protein and calcium); beluga lentils → green lentils (similar fibre content); olive oil → ghee (heat-stable and aromatic); tomato purée → finely chopped tomatoes (juicier, with vitamin C and lycopene)

Allergens

Contains milk from the feta and can be a little strong for small children depending on the salt content. Suitable in pregnancy if the feta is made from pasteurised milk.