Eggplant pot with potatoes and lentils
This eggplant pot with potatoes and lentils is a really tasty meal. It is very filling and quick to prepare.
Ingredients
- 100 g red lentils
- 1 eggplant
- 1 red onion
- 50 g corn fresh or canned
- 50 g frozen peas
- 1 yellow bell pepper
- some thyme and rosemary
- salt and pepper to taste
- 3-4 potatoes from the day before
- 300 ml water
- 2 flour type 630 for binding
Instructions
- Briefly rinse the lentils in a sieve.
- Cut the vegetables into small pieces.
- Put lentils and vegetables in a pot with about 300 ml of water.
- Simmer the whole thing for about 12 minutes.
- Season to taste with the spices.
- In the meantime, heat the potatoes in the oven for about 10 minutes.
- Bind the eggplant pot with flour.