LENTILS PROVENCALE

RECIPES

green lentils 1 cup
water 3 cups
champignons 6 pcs.
carrots 0.5 pcs.
bell pepper 1 pc.
canned chopped tomatoes 240 g
olives 60 g
capers 2 tbsp
basil 1 tsp
oregano 1 tsp
thyme 0.5 tsp
bay leaf 2 pcs.
olive oil 3 tablespoons
salt and pepper to taste garlic to taste

Soak lentils overnight, rinse in the morning, drain. Cut the mushrooms and pepper into slices, grate the carrots on a grater. Pour lentils with 3 glasses of water and bring to a boil. Heat oil in a pan, add spices and fry for 15 seconds. Add vegetables, stir and fry for 5 minutes. Add tomatoes, olives, capers and fried vegetables to a pan. Season with salt, pepper and simmer over medium heat until lentils are tender. It took me about 15 minutes