Tocana

200 grams Lentils
30 grams Bay Leaf
35 grams Olive Oil
30 grams Lemon Juice
300 grams Carrots, raw
500 grams Eggplant, fresh
200 grams Onions, raw
300 grams Green Peppers (bell peppers)
300 grams Zucchini
300 grams Red Ripe Tomatoes
3 grams salt, Morton Lite Salt Mixture (1/2 the sodium of table salt)
7 grams Pepper, black
20 grams Garlic
500 grams Drinking water

Can be served hot or cold. Can be kept frozen.

Dice the eggplants, zucchini, peppers, onions and tomatoes. Peel and rub the carrots. Sautéed the onions and whole peeled garlic gloves in 1 tbsp olive oil, stirring frequently, until softer and slightly caramelized. Add the carrots. Stir and let it moisture for another minute. Add the tomatoes, peppers and zucchini and stir until combine and softer. Sauté the eggplant separately in 2 tbsp olive oil. Stir frequently the eggplant until is brownish and lost some volume. Mix all the vegetables together. Boil the lentils in water for 20 min. Sieve and keep the lentil in a bowl. Add to the vegetables ,500 ml of water, salt, black pepper, bay leaves and lemon juice and lentils in one pan. Bring them to boil point and then simmer over medium-low / low heat for 20 minutes.