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  • 80 g of lentils

  • 1 clove of garlic

  • 1 red onion

  • 2 carrots

  • 8 cherry tomatoes

  • 1/2 aubergine

  • Pine nuts to taste, lightly toasted in the frying pan (until golden brown)

  • 1 Lemon

  • 1 bay leaf

  • Salt, black pepper

  • Extra virgin olive oil

How to make:

Bring a pan to the fire and add 1 tablespoon of olive oil. Sauté 1 chopped garlic clove. Then add the lentils, season with 1 teaspoon of salt and cover with water. Add a bay leaf. Let it cook and try the grain texture, and if you need to, turn it off before draining all the water.

Preparation of Vegetables: Preheat the oven for 5 minutes at 180oC. Arrange on a greased tray: cherry tomatoes, red onion cut into slices, carrots cut in half in the longitudinal direction and eggplant cut into cubes.

Brush extra virgin olive oil over the vegetables, and season with oregano, black pepper and salt. Bake for approximately 20 minutes.

Assembly of the dish:

Season the lentil with the juice of half a lemon, extra virgin olive oil and black pepper. Add the roasted vegetables by mixing gently. Add toasted pine nuts. Add mint leaves and also parsley and lemon zest to finish the dish. Serve warm or at room temperature. Enjoy your food!

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