Ingredients:
Red lentils 100 g 1/2 cup
Zucchini 225 g 1 1/2 cups
Cottage Cheese 250 g 1 cup
Sour cream 125 g 1/2 cup
Curry, mild 30 g 2 tbs
Coriander, chopped 10 g 1 tbs

Procedure:
Dry roast lentils quickly, add boiling, salted, water. Boil lentils not too soft, strain. Refresh under cold water and drain well.
Chop or grate zucchini not too fine.
Mix cottage cheese with all the ingredients, season if needed.
Spread on pumpernickel or salty sticks.
Tip: Canned, drained lentils will reduce the preparation time by half.
Time: 25 minutes
Nutritional information: (total recipe)
756 cal/3.161 kJ, fat 17 g, carbohydrates 79 g, 48 mg cholesterol.
For diabetics: 6.6 bread units.
Note: All measures are rounded to the nearest convenient figure. (1 oz = 30 g,1 cup = 250 ml).