Pizza With Lentils And Mixed Vegetables

(Serves 2)

Ingredients and Method:

Half of the mixed vegetables (Fresh and Frozen)
Add a small piece of red and yellow capsicums and dice.
Slice one brown onion with the skin on it and separate it into rings. The skin comes off easily this way and no more tears.
Add one vegetable stock cube, slice it, and spread it evenly across the pan.
Two wholemeal Pita bread bases.
Use a knife to spread the Pizza tomato sauce on the base of the pita bread. (Preferably, choose a tomato sauce with onion, garlic and herbs).
In a separate non-stick stewing pan, add extra virgin olive oil. Pour water into the pan, just covering the base as the frozen vegetables will release more water and add to the mixed frozen and fresh vegetables.
Add three tablespoons of Kalamata Olives. Place it into a colander for rinsing with cold running water until it clears. Cut the pitted olives in half and spread them evenly across the stewing pan. This method cuts down on any seeds left behind.
Four hundred grams of Brown Lentils Pour brown lentils into a colander and run cold water to rinse. Pour the brown lentils into the stewing pan when the water becomes clear.
When the vegetables are tender, the water will reduce; take the mixed vegetables off the heat to cool.
Spoon the warm vegetable mix onto the pita bread bases.
Place the pizzas into a preheated oven for ten minutes at 190 Celsius.