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Slow Cooker - Ratatouille with Lentils

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Add lentils to the traditional ratatouille recipe to make it a vegetarian main dish. And it's easy and convenient because it's made in the slow cooker.



MAKES: 6 servings

5 weightwatcher points per serving

Nutrition Facts Per Serving:
Servings Per Recipe: 6
cal.(kcal): 215
Fat, total(g): 1
carb.(g): 42
fiber(g): 14
pro.(g): 12
sodium(mg): 713

Diabetic Exchanges
Vegetables(d.e): 3
Starch(d.e): 2
Very Lean Meat(d.e): 1

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Rate this recipe 4.5/5 (8 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 - 1/2 teaspoon ground black pepper

Details

Servings 6

Preparation

Step 1

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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