Colorful stew with couscous, rice, lentils and vegetables

Ingredients for 3 servings:

• 100 g couscous
• 50 g rice
• 50 g lentils, red
• 1 large eggplant(s)
• 1 large bell pepper(s)
• 1 large zucchini
• 1 large onion(s), red
• 2 garlic cloves (more or less to taste)
• 500 ml tomatoes, pureed
• 500 ml vegetable stock
• 1 tbsp olive oil
• 1 jar pesto, red, or your own favorite pesto
• 1 tsp salt
• ½ tsp pepper
• 2 tbsp herbs, mixed, dried
• e.g. chili flakes
• 1 tbsp honey

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

vegetarian

Cut the eggplant, zucchini, bell pepper, onion, and garlic into small pieces. Sauté everything in a deep pan with olive oil. Once the vegetables are lightly browned, drizzle with honey to caramelize them slightly. Then add the lentils, rice, and couscous. Pour in the warm vegetable stock and add the passata. Let it simmer for about 20 minutes, then add the pesto and spices. Let it simmer for another 10 minutes. Season with chili, if desired. This is enough for two people for a large portion without any other side dishes. For four people, you can also serve it with bread. Approx. 750 kcal per portion.