“Do you find it difficult to introduce lentils to your diet? There are so many ways to cook them and so many more to enjoy them. For example, this lasagna filled with sautéed lentils and vegetables. It's superbly delicious and original!”
1 small jar
Finely chop the carrots, garlic, and onion.
Add a bit of olive oil to a pan. When it is hot add the carrots, garlic, onion, and cook the vegetables on low heat until they are tender.
Add the lentils and cook for several minutes.
Add the tomato sauce to the lentils followed by the cumin and cook over low heat for about 5-7 minutes. Let the flavors mix.
Cover the bottom of an oven-safe dish with bechamel sauce. Place two lasagna noodles in the dish and cover with half of the lentil mixture you have just prepared. Cover the first layer with another 2 lasagna noodles. Now mount the second layer by pouring some bechamel on top and then placing the other half of the mixture and covering it with 2 more noodles. Pour some more bechamel on top and some grated cheese. Place into the oven for the time indicated on the lasagna pasta box.
Serve on a plate accompanied by a simple spinach salad.