Lentil Ratatouille

Lentil Ratatouille-Vegetarian

Ever since I was little, I loved to say ratatouille. I was an adult before I actually made and eat some. I discovered there is more to ratatouille than just a fun name. It is a wonderful mixture of veggies. It has a taste that is to die for. At our potlucks, this ratatouille never lasts long and is always a huge crowd pleaser.



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


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.




One Comment Add yours

  1. Jason says:



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