Veggie lentils

• 3 French shallots
• 2 garlic cloves
• 2 carrots
• 1

Peel and finely slice the shallots and garlic. Peel and cut the carrots into cubes. Cut the zucchini and tomatoes into cubes.

Rinse the lentils. Chop the parsley.

Put all of the ingredients in a flameproof casserole dish, pour in the vegetable stock and cook over low heat for 20 minutes.

Season with salt and pepper.