Baked red lentil and tofu cake with zucchini

Ingredients

For 1 serving

• Red lentils50 g
• Tofu120 g
• Zucchini150 g
• Spring onions2
• Basil5 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: June – September

Method

1. Rinse the red lentils and soak them in a bowl of cold water for 30 minutes, so they can be blended raw into a cream; then drain them well.
2. Towards the end of the soaking heat the oven to 190 °C, conventional, and grease a small ovenproof dish with a little of the oil.
3. Meanwhile coarsely grate the courgettes, salt them lightly and squeeze them well in your hands to remove the water; chop the spring onions and tear the basil.
4. In a food processor blend the drained lentils with the tofu, the remaining oil, salt and pepper into a thick cream.
5. Stir in the courgettes, spring onions and basil; pour the mixture into the dish and level it.
6. Bake at 190 °C for 30 minutes, until the top is golden and a skewer inserted in the centre comes out dry. Let it cool for 5 minutes before turning it out: it firms up and slices better.