Lentil casserole

Ingredients:

• 1 and a half cups lentils
• 250ml tomato pulp
• An onion
• Half a green bell pepper
• Half a red bell pepper
• Zucchini squash, 500g
• 1 large potato
• 1 sweet potato carrot
• 1 Carrot
• 4 chicken legs
• 150 grs of bacon.
• For seasoning: salt to taste, thyme, oregano, basil leaves, bay leaf, a chicken or vegetable broth cube.

Soak the lentils in a container for 10 to 12 hours. Rinse them and leave them ready to add later.

We chop the onion and the bell peppers, and sauté them in a pot until the onion turns golden.

Add the chicken, bacon, salt, thyme, oregano and cook for 10 minutes and add 1/2 liter of water; add the lentils and cook for 10 more minutes.

Add the tomato pulp, bay leaf, basil, zucchini, potato, carrot and sweet potato and continue cooking for approximately 20 more minutes until the potato, sweet potato and zucchini are well cooked.

Bachelor of Nutrition
Gianella Pedemonte