lentil ratatouille
Photo: Colin Erricson/www.robertrose.ca

Serves 8


Ingredients

  • 3 Tbsp. olive oil, divided
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 4 cups chopped eggplant
  • 4 cups chopped zucchini
  • 4 cups chopped carrots
  • 3⁄4 cup dried Puy lentils
  • 1 can (28 oz) plum (Roma) tomatoes
  • 4 tomatoes
  • 1⁄2 cup water
  • 1 tsp. dried parsley
  • 1 tsp. dried basil
  • 1⁄2 tsp. dried oregano
  • 2 bay leaves
  • 2 tsp. salt

Directions


In a pot, heat 1 tablespoon of the oil over medium heat. Sauté garlic and onion for about 5 minutes or until softened. Add remaining oil to pot. Stir in eggplant, zucchini, carrot, lentils, plum tomatoes, tomatoes, water, parsley, basil, oregano, bay leaves and salt and bring to a boil, stirring.

Reduce heat and simmer, stirring often for 10 to 20 minutes, until vegetables are cooked to your taste. You can add a little water if you want a more juicy ratatouille. Discard bay leaves.

From The Best 30-Minute Vegetarian Recipes by Marie-Claude Morin © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.