1 pound(s) zucchini 1/2 inch slices |
36 ounce(s) vegetable stock |
1 3/4 cup(s) green or brown lentils |
1 medium onion small dice |
16 ounce(s) button mushrooms quarter or half |
10 ounce(s) canned chickpeas drained and rinsed |
14 ounce(s) roasted onion and garlic canned tomatoes |
2 tablespoon(s) tomato paste |
1 1/2 tablespoon(s) herbes de provence |
12 ounce(s) 0 % plain greek yogurt |
2 eggs or equivalent substitute |
3/4 cup(s) 2% shredded cheese optional |
salt and pepper to taste |
olive oil |