(for two or three)
1 cup of lentils
2 tbsp of broth powder
3 cups of water
1 tsp of olive oil
pinch of nutmeg
In a large saucepan cook the lentils with 1 1/2 cups of water and 1 tbsp of broth powder until the water is absorbed (something like 15 min).
Mince and sauté the onion and the carrot.
Sauté them in a frying pan with one tbsp of olive oil.
Chop the aubergine, the courgette, the mushrooms, the radishes and add them in the frying pan.
Sauté them for 5 min.
In a large saucepan with 1 1/2 cup of water and the reminding tbsp of broth powder, the salt, pepper, and the nutmeg.
Cook over low heat until the water is absorbed which should take 10 min.
The veg should be tender and dry.