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.
Rate this recipe
5/5
(2 Votes)
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
Details
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.
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