Djuvec with vegetables, lentils and chickpeas
I did give the dish the name djuveč, but I added vegetables, lentils and chickpeas because this is prepared in my own way, ie the way I cook and in combination, as someone might not like. Admittedly, I was skeptical when I saw similar recipes, which are related to the diet that my husband and I practice, but when I tried it, especially him, and we liked it, I said it was an additional combination. Now I don't prepare classic dishes because we don't like them.
Preparation steps
- Pre-boil the chickpeas and lentils in salted water and drain. You can use both lentils and canned chickpeas, ready-made. Peel a squash, grate it and cut it into cubes. Peel a squash, grate it and cut it into cubes. Peel a squash, grate it and cut it into small pieces. Peel an onion and cut it into ribs. Peel a squash, grate it and cut it into cubes. Cut the larger champignons into quarters or halves and leave the smaller ones whole.
- Put all this in a Teflon pan and sprinkle with a seasoning of dried vegetables and sea salt and olive oil. Cover with aluminum foil and place in a preheated oven at 200C to bake.
- When the vegetables evaporate and settle a little, add the cooked lentils and chickpeas and stir gently. Mix other spices with warm water and pour over the vegetables to soak. If necessary, add a little more water. Return to the oven without the foil to bake and combine the juices.
Serving
Serve warm as a main course with a salad of your choice. In my case it was a mixed vegetable salad HEALTHY BEET, CELERY, CARROT AND FRESH SALAD ..