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Lentil Ratatouille

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Lentil Ratatouille
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4
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Lentils add a hearty punch to the classic French ratatouille, a blend of sautéed fresh 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

Directions

  • 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.
Tips  

Dried lentils do not require soaking and cook in a short time compared to other dried beans.

No salting needed! Buy eggplants that are medium in size, firm, smooth and not bruised. Overripe and bruised eggplants tend to be bitter and need added salt to reduce the bitter taste.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
305
(
Calories from Fat
70
)
Daily Value
Total Fat
8 g
(
Saturated Fat
1 g
)
Cholesterol
0mg
Sodium
450 mg
Potassium
1510 mg
Total Carbohydrate
57 g
(
Dietary Fiber
20 g
)
Protein
21 g
Daily Value*:
Vitamin A
64%
64%
Vitamin C
80%
80%
Calcium
12%
12%
Iron
46%
46%
Exchanges:
3 Starch; 3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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