Lentil Dish with Cheese Fritters

Cut all the vegetables into 1 cm cubes.

Heat the olive oil and garlic in a pot.

Add the carrot, eggplants, zucchinis, leeks, green onions, and tomatoes in that order, stirring briefly after adding each vegetable.

Cover the vegetables with water.

Add the lentils and stir to combine.

Season with coarse salt, black pepper, and chopped chili.

Cook over low heat until the vegetables are tender. Remove from heat.

Add the shredded mozzarella and grated provolone cheese. Cover the pot and let it rest until the cheeses begin to melt from the residual heat.

Stir in the basil, cut into thin strips (julienne).

Serve hot.

Sift the flour with the baking powder and black pepper.

Add the grated provolone cheese, fresh cheese, and eggs. Mix until a dough forms.

Stir in the white vinegar.

Scoop small spoonfuls of the dough and fry them in hot oil until golden brown.

Serve the fritters alongside the lentil dish.