Lentil Ratatouille

(2 votes)

2 tablespoons vegetable oil
4 cups diced eggplant (about 2 medium)
2 cups chopped zucchini (about 2 medium)
1 cup chopped red bell pepper (about 1 medium)
1/2 cup chopped onion (about 1 medium)
2 cloves garlic, crushed
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 can italian pear-shaped tomatoes, (28
ounces) undrained
4 cups cooked lentils

1. Heat oil in 10-inch skillet over medium-high heat. Cook eggplant, zucchini, bell pepper, onion and garlic in oil about 4 minutes, stirring occasionally, until vegetables are crisp-tender.

2. Stir in remaining ingredients except lentils, breaking up tomatoes; reduce heat. Simmer uncovered about 10 minutes to blend flavors. Stir in lentils; cook until hot.


I had all fresh ingredients from my garden and was looking for a recipe to use them all. This was quick and easy and I cooked it all up in electric wok. Looks good, colourful and fairly tasty.
Susan, Australia

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