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Lentil Ratatouille
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Prep Time:
15 minutes
Total Time:
30 minutes
Enhance French ratatouille with hearty lentils for a delicious twist on this classic dish of sautéed eggplant, zucchini, peppers, and tomatoes.
Ingredients:
  • 2 tablespoons vegetable oil
  • 4 cups diced eggplants (2 medium)
  • 2 cups chopped zucchini (2 medium)
  • 1 cup chopped red bell pepper (1 medium)
  • 1/2 cup chopped onion (1 medium)
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (28 oz) Progresso™ whole peeled tomatoes with basil (Italian style), undrained
  • 2 cups cooked lentils
Instructions:
  • In a 10-inch skillet, heat some oil over medium-high heat. Sauté eggplant, zucchini, bell pepper, onion, and garlic for about 4 minutes, stirring occasionally, until the veggies are crisp-tender.
  • Add the rest of the ingredients, except for the lentils, and crush the tomatoes while stirring. Lower the heat and let it simmer uncovered for around 10 minutes to allow the flavors to meld together. Lastly, mix in the lentils and cook until heated through.

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