Name: Ratatouille with Lentils
Total time: 4 h 25 min
Ingredients: 1 cup dry lentils, rinsed and drained; 1 small eggplant (12 ounces), peeled and cubed; 2 (14.5 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 into 1/2-inch-thick slices (about 2 1/2 cups); 1 medium red sweet pepper, seeded and chopped; ½ cup water; 1/4 to 1/2 teaspoon ground black pepper

Ratatouille with Lentils

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

active:

25 mins

total:

4 hrs 25 mins

Servings:

Ingredients

1 cup dry lentils, rinsed and drained
1 small eggplant (12 ounces), peeled and cubed
2 (14.5 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 into 1/2-inch-thick slices (about 2 1/2 cups)
1 medium red sweet pepper, seeded and chopped
½ cup water
1/4 to 1/2 teaspoon ground black pepper

Directions

Step 1
In a 3 1/2- or 4-quart slow cooker, combine lentils, eggplant, undrained tomatoes, onions, summer squash, sweet pepper, water and black pepper (see Tip). Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

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Tips

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

Serving Size: 1 1/3 cup

Per Serving:

215 calories; protein 12g; carbohydrates 42g; dietary fiber 14g; fat 1g; sodium 713mg.

Exchanges:

2 1/2 vegetable, 1 1/2 starch, 1 lean protein

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Ratatouille with Lentils

Print Options

Ingredients

Directions

Tips

Nutrition Facts