Vegetable pan with red lentils

Ingredients for 3 servings:

• 1 garlic clove(s)
• 1 spring onion(s)
• 150 g lentils, red
• 500 ml vegetable stock
• 1 small zucchini
• 2 large carrots
• 1 can of tomatoes, chopped
• possibly cream, to round off
• 1 dashes Balsamic vinegar, dark
• some oil
• e.g. salt and pepper
• e.g. Paprika powder, hot

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

with lots of protein and little fat

Add a little oil to a large pan and heat. Fry the lentils in the hot oil for about 5 minutes, then pour in the warm vegetable stock and let it swell for about 10 minutes. Meanwhile, peel the carrots and thinly slice or grate the carrots and zucchini. When the lentils are just barely covered with water, add the vegetables. Crush the garlic and add it along with the chopped tomatoes. Mix everything well and let it simmer for a few minutes. Season to taste with balsamic vinegar, pepper, salt, and a little hot paprika. If desired, add a little sweet cream for a finishing touch.