1 small onion

25 g of red lentils

100 g ground meat

¼ can of tomato pieces

75 ml vegetable stock

1 tsp balsamic vinegar

½ clove of garlic

1 zucchini

15 ml sunflower oil


• Cut onion and garlic in cubes.

• Heat oil in pan; brown onion, garlic, meat and lentils; add vegetable stock; cook until lenses are done.

• Clean zucchini and cut into slices; optimal: use spiral cutter.

• Brown in pan.

• Add tomatoes to lentil-meat-mixture and simmer; add balsamic and season with salt and pepper.



• Soak lentils in salty water for about 30 mins to reduce cooking time. Drain and rinse before adding it to the recipe.

• Use non-stick par to cut down on fat. By starting with the ground meat on low heat, you can use the melting fat content of meat itself, so no extra oil is needed.