4 large marrows
175 g Split Red Lentils
2 tsp Bouillon Stock
200 g Mushrooms
1 tbsp Garlic
1 Small Onion
1 tsp Parsley
1 tsp Basil
½ tsp Mixed Spice
2 tbsp Grated Cheese
2 tbsp Tomato Paste
Pinch Salt & Pepper adjust to taste
Preheat the oven to 180°C/gas mark 4
Wash marrows, remove the top, and gently remove the core with a spoon. It’s best to choose medium to large marrows as small ones are easier to break while removing the inside.
Meanwhile, boil lentils for 5 minutes and drain.
Fry the garlic, mushrooms and onions in some olive oil spray and top with herbs & bouillon stock mixed with water.
Add cooked lentils and tomato paste to the mixture. Remove from heat as soon as water evaporates.
Add eggs and cheese to the mixture.
Cook for 50-60 mins until tender.