This recipe ups the nutritional ante on the traditional ratatouille recipe with the addition of quick cooking red lentils. You’ll get lots of fibre from the lentils and all the veggies – your heart and arteries will appreciate it!
Red Lentil Ratatouille from Nimisha Raja and the 25 Day Veggie Challenge
Serves 6 – 8 (freezes well)
Ingredients
- 1-1/2 cups red lentils, rinsed and drained
- 2 cups water + additional water for soaking lentils
- 1 large onion, large dice
- 2 Japanese eggplants or 1 regular, cut into 1” chunks
- 2 zucchini, cut into 1” chunks
- 1 red pepper, 1” chunks
- 1 green pepper, 1” chunks
- 1-1/2 cups white mushrooms, cleaned and cut into quarters
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried rosemary
- 2 – 3 medium tomatoes, diced (or can substitute 1 28-oz can diced tomatoes, including juice)
- 2 – 3 cloves fresh garlic, crushed
- 1 tsp fresh ground black pepper
- 1 tsp (or to taste) hot chili pepper flakes (optional)
- Salt to taste (optional) – omit if using canned tomatoes
Directions
After lentils have been rinsed, add enough water in the bowl to cover and let soak while you’re preparing the veggies. (This step can be omitted; but it will take longer to cook. Soaking them for as little as 15 – 20 minutes makes for an almost “instant” meal).
In a large pot, heat ½ cup of the water and add onion. Sauté for 2 – 3 minutes until onions are translucent. Add eggplant, zucchini, mushrooms and peppers; stir and cook covered for 2 – 3 minutes. Drain the lentils and add to the pot with remaining water. Add the herbs. Cook covered for 5 – 7 minutes until lentils soften (they’ll turn a lighter peach colour when they’re soft). Add the tomatoes, fresh garlic, pepper and chili pepper flakes if using. Stir and cook for another minute or two. Taste, and add salt if necessary.
One Response
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venapro Says:
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