| Type | Per person |
|---|---|
| Energy | 527 kcal |
| Fat | 17 gr |
| of which saturated | 5 gr |
| Carbohydrates | 54 gr |
| of which sugars | 9 gr |
| Fibres | 24 gr |
| Protein | 28 gr |
| Salt | 0.31 gr |
Ratatouille with lentils
Main course
2 persons
20 - 30 min
With seasonal products
400gr vegetables p.p.
Ingredients
2 persons
| 2 tablespoons olive oil |
| thyme |
| 1 onion |
| Provencal herbs |
| 200g lentils |
| 1 small courgette |
| 1 clove garlic |
| 50g soft goat cheese |
| 1 bay leaf |
| 4 peppercorns |
| 1 beef tomato |
| 1 small aubergine |
Preparation
1. Wash the lentils and cook them in plenty of water with the bay leaf and peppercorns for about 40 minutes.
2. Clean the vegetables.
3. Chop the onion and garlic small.
4. Halve the courgette and aubergine lengthwise and slice the halves.
5. Cut the tomato into wedges.
6. Fry the onion and garlic glazed in the oil.
7. Add the rest of the vegetables with some thyme and Provençal herbs. Braise the vegetables for 20 minutes until tender.
8. Add the lentils to the vegetables and crumble the cheese on top.
Source: Nutrition Centre.
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Nutritional values
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