Soak the red lentils in a bowl with cold water and let them sit for at least 2 hours; alternatively, do this the night before (for lunch) or in the morning (for dinner).

Meanwhile, prepare the vegetables; wash them thoroughly and dry them. Remove the stem, seeds, and inner filaments from the red bell pepper; first cut into sections, then into strips, and finally into squares about 1 cm.

Trim the zucchini, remove the stem from the eggplant, and cut both into 1 cm cubes. Peel the sweet potato and cut it into cubes similar in size to the other vegetables.

Place the vegetables in a bowl and season with olive oil, salt, and dried oregano, mixing well to distribute the seasoning.

Cook the vegetables using one of the following methods:
- In an air fryer for 20 minutes at 320°F;
- In a preheated oven at 350°F (static) for 20-25 minutes.
In both cases, stir halfway through cooking so the vegetables cook evenly.

After the soaking time, rinse the lentils under running water, drain well, and place them in the cup of an immersion blender with 1/3 cup of clean water and a pinch of salt. Blend until you get a very smooth, lump-free cream.

Heat a non-stick pan and grease it with a little olive oil; when it's hot, pour half of the lentil cream and spread it over the entire surface.

Cook over medium heat for 3-4 minutes, and when the bottom is well set and firm, flip with a spatula and continue cooking for another 2-3 minutes.