Hot peperonata on lentil vegetables

Here's another vegan dish that's quite wonderful in the winter transitional season goes well with spring: hearty and spicy, with plenty of vegetables and an aromatic topping of fresh wild garlic.

For 2 hungry adults or 4 for starters:

For the Peperonanta 3 peppers (green, yellow and red), remove the cores and partitions and cut into even strips
Heat 2 tablespoons of olive oil in a pan with a lid over medium heat and add the peppers.
Crush 3 - 4 cloves of garlic with a large knife and serve with 1 sprig of fresh rosemary (or a pinch of dried) and 1 pinch of sea salt to the pepper. Season with fresh pepper and a few crumbles Chilli . Put the lid on and cook gently over low heat. The pepper should not take any color, but be soft and sweet. This can take up to 30 minutes.

Rinse 80 g of Puy or Berglinsen and 3 tablespoons of yellow lentils in a strainer under running water. Cover with a large pot of water (do not salt - otherwise the lentils will remain hard) and bring to a boil. Add 1 chopped onion and 1 small carrot in cubes. Occasionally stir, so that the lenses do not touch.

If the lenses are cooked (soft but still with a bite) drain off any existing water. Season with salt and pepper and a dash balsamico .

Place the lentils on a plate topped with peperonata crown with fresh chopped wild garlic .
If wild garlic is not available, you can also use some pesto (vegan without cheese) or other herbs.