Ratatouille with Lentils
Ratatouille typically is made with eggplant, tomatoes, sweet peppers, and summer squash or zucchini. This version is extra satisfying because it also includes calcium-rich lentils.
Rate this recipe
4/5
(3 Votes)
Ingredients
- 1 cup dry lentils, rinsed and drained
- 1 small eggplant (12 ounces), peeled and cubed
- 2 14-1/2-ounce cans diced tomatoes with basil, garlic, and oregano, undrained
- 2 large onions, coarsely chopped
- 2 medium yellow summer squash and/or zucchini, halved lengthwise and cut in 1/2-inch-thick slices (about 2 1/2 cups)
- 1 medium red sweet pepper, seeded and chopped
- 1/2 cup water
- 1/4 to 1/2 1/4 to 1/2 teaspoon ground black pepper
Details
Preparation
Step 1
In a 3-1/2- or 4-quart slow cooker, combine lentils, eggplant, undrained tomatoes, onions, summer squash, sweet pepper, the water, and black pepper. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Makes 6 (1-1/3-cup) servings.
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