Lentil stew with grilled vegetables

Ingredients for 2 people:

• 2 cups of dried lentils
• 1 onion
• 1 carrot
• 1 courgette
• 1 tomato
• 1 stalk of celery
• ½ glass of white wine
• 1 cup vegetable broth
• 1 sprig of rosemary
• 1 tablespoon of concentrated tomato paste
• 2 tablespoons olive oil EVO
• 1 slice of cheese such as toma or ½ mozzarella
• salt
• chilli

Time: 15 minutes
Cooking time: 30 minutes
Oven grill to 180 ° C

Wash the lentils do not require soaking. I used the small ones because I prefer.
In a large saucepan sauté the chopped onion in oil, add the grated carrot and celery.
Put the lentils and deglaze with the wine.
After 5 minutes, add the broth and pepper, if desired.
At this point, cook for half an hour over medium heat, with the lid. If you want you can use the pressure cooker half the time to ¼ of an hour from time.
After the interval open the lid and allow to dry any excess broth, depending on the tastes hold the preparations more or less dense.
Clean the zucchini and tomatoes and cut into slices. Cook the slices in a pan for a few minutes in a little olive oil.
On a baking tray, lined with parchment paper, alternate a slice of zucchini, a bit of cheese and a slice of tomato. Pass under a grill for 5 minutes, until the cheese melts.
Serve the lentils accompanied by vegetables.
Enjoy your meal!

See the recipe in printable PDF