Lentil Stew with vegetables

Preparation:

In a 3-liter saucepan:       

• Sauté, in extra virgin olive oil, the chopped onion and garlic cloves; then, add a tablespoon of Herbes de Provence (quantity to taste), stir and sauté some minutes.
• Add the lentils, (previously, leave to soak overnight), stir and sauté for some minutes.   
• Cover with water and add a bay leaf (to taste) and sea salt as needed. When it comes to a boil, reduce the heat and let simmer.

Meanwhile:

• Clean the carrots, zucchini and eggplant. 
• In a little extra virgin olive oil sauté the zucchini, eggplant and carrots, cut into small dices. While they are cooking, lightly season with a selection of 5 pepper berries. 
• When lentils are mushy, add the zucchini, eggplant and carrots seasoned with the ground pepper, stir and let it heat up everything, as a whole.

Ingredients: 200 g small brown  lentils  (Pardina or Spanish brown), 1  eggplant  , 1  zucchini  , 2   carrots  , 1  onion ,  3  cloves garlic ,   Herbes de Provence  , 1  bay leaf  ,  extra virgin olive oil  , sea salt.

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Former recipes, ratatouille of La Mancha.

A very ancient recipe from farmers from Castilla - La Mancha (Spain) based on vegetables.

Its basic ingredients are onions, garlic, zucchinis, tomatoes and green and red peppers (eggplant is optional).

Ratatouille recipe of Provence (France) also uses eggplant and is flavored with Provence Herbs (a mixture of dried herbs like oregano, rosemary, thyme, basil,tarragon, among other herbs).  Sometimes, I also use the eggplant with the other ingredients.

It is prepared in a very simple way; in a skillet sauté, one by one, the diced ingredients in the extra virgin olive oil. Season with salt to taste. Let  it sauté over a low heat in its own juice. 

The ratatouille of La Mancha served with whole-grain rice becomes a dish with a high nutritional value.

>> see more recipes with rice