Aubergine, Lentils, and Peppers cooked in Olive Oil
Delicious vegetarian lunch featuring tender aubergine, lentils, and peppers cooked in olive oil. Quick and easy! Perfect for busy days.
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Cooking tools:
- Peeler
- Dutch oven
- Fine-mesh sieve
- Nonstick skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Paper towel
- Plate
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 150g green lentils
- 1 medium aubergine
- 1 large onion, halved and thinly sliced
- 6 cloves garlic, crushed and finely chopped
- 1 red pepper, cut in half and thinly sliced
- 14 ounces can diced tomatoes
- 4 tbsp extra virgin olive oil
- 1 cup water
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp granulated sugar
- 1 tsp fresh finely chopped rosemary
- freshly ground black pepper to taste
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