John Myers
Ratatouille Saucepan with Yellow Lentils
The perfect ratatouille saucepan with yellow lentils recipe with a picture and simple step-by-step instructions.
- 300 g Eggplant fresh
- 300 g Zucchini fresh
- 2 Fresh onions
- 3 Garlic cloves
- 300 g Fresh tomatoes
- 2 tbsp Extra virgin olive oil
- 75 g Lentils yellow
- 200 ml Vegetable broth / e.g. Allnatura or flavor enhancer
- 1 branch Rosemary fresh, chopped
- 1 tsp Garlic pepper from my KB
- 1 tsp Seasoned salt from my KB
- 1 tsp Vegetable stock powder / Allnatura
- 1 tsp Telly cherry pepper
- 2 tbsp Balsamic vinegar
- Wash the eggplant, halve and quarter lengthways. Put in a sieve and season with salt. Let it steep for 10 minutes! Then rinse well. Wash the zucchini and cut into slices. When they are big, chop them up again!
- Peel the onions and garlic. Halve the onion and cut into slices. Press the garlic. Wash tomatoes. If you like, you can still skin it, but I like it with its shell! Then halve, remove the stalk, dice.
- Heat the olive oil in a saucepan and fry the onions with the garlic until translucent, then add the aubergines and zucchini. cook for about 5 minutes! Then add the lentils, rosemary and diced tomatoes and cook for about 10 minutes with the lid on on a low heat!
- If you like, you can add the tomatoes later so they won’t be overcooked! 🙂 But I like it that way!
- Then season with garip pepper, seasoned salt, broth, vinegar and Telly cherry pepper and season to taste!
- Serve!
- WHO LIKE IT CRISTER SIMPLY SHORTEN THE COOKING TIME! 🙂
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