Ratatouille with Lentils

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

Photo by Colleen D.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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