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Ingredients
- 200 g red lentils
- water for soaking
-
120
g Parmesan cheese crust removed, cut in pieces (3 cm)
or vegetarian hard cheese crust removed, cut in pieces (3 cm) - 50 g olive oil
- 150 g onions quartered
- 3 garlic cloves
- 1 red pepper deseeded and cut in pieces
- 400 g tinned chopped tomatoes
- 120 g red wine
- 1 sprig fresh oregano leaves only
- 1 tsp ground ginger
- 2 tsp fine sea salt
- ½ tsp ground black pepper
- 550 g aubergines cut into slices (1 cm)
- 40 g unsalted butter diced
- 500 g whole milk
- 40 g spelt flour
- Nutrition
- per 1 portion
- Calories
- 443 kcal / 1863 kJ
- Protein
- 20 g
- Fat
- 25 g
- Carbohydrates
- 29 g
- Fibre
- 8 g
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