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.
