Baked Lentil and Vegetable Stew

1. 1 Red lentilspack 450 g ≈ $2.40 55 g
2. 2 Zucchini≈ $3.00 per kg 125 g
3. 3 Onions≈ $1.60 per kg 19 g
4. 4 Bell peppers≈ $6.00 per kg 30 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Ground black pepper 1 g
7. 7 Fresh rosemarypack 20 g ≈ $2.00 40 g
8. 8 Rolled oatspack 400 g ≈ $2.60 10 g
9. 9 Salt 2 g
10. 10 Sunflower oil 13 ml
11. 11 Olive oil 13 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Sauté the onion³, bell⁴ pepper, and garlic⁵ in olive oil until soft.

2. Grate the zucchini², sprinkle with salt, and squeeze out excess moisture.

3. Mix half the lentils with the grated zucchini² and oat flakes, let sit for a few minutes.

4. Stir in the sautéed vegetables, salt, pepper, and rosemary, then mix well.

5. Transfer the mixture to a baking dish, then top with the remaining lentils.

6. Drizzle with olive oil, cover with foil, and bake at 350°F (180°C) for about 25 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.