Ratatouille with Lentils

By tixrus-2

I snatched this from a Sapphire and modified a bit because I don't currently have a slow cooker.

Ingredients

• 1 tsp olive or coconut oil
• 1 C dry lentils, rinsed and drained
• 1 small eggplant (12 ounces), peeled and cubed, or Asian eggplant unpeeled and sliced
• 14-1/2 -ounce cans diced tomatoes with basil, garlic, and oregano, undrained
• 2 - 3 fresh or dried tomatoes, chopped
• 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 C water
• 1/4 to 1/2 tsp ground black pepper
• salt to taste

Preparation

Step 1

Saute all the veggies in oil. Combine with lentils, undrained tomatoes water, and black pepper in a stock pot. Adjust water depending on fresh or dried tomatoes. Bring to the boil. Lower heat and simmer covered for 2 hours or until lentils are soft and veggies are fully tender. Salt to taste, possibly none is necessary. Makes 6 (1-1/3-cup) servings.