Ratatouille with lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3/8 cup oil3 large eggplants cut in 3cm cubes6 small or 3 large zucchinis cut in 3cm cubes3 red capsicums cut in 3cm cubes4 large tomatoes, diced3 cups (uncooked) green lentils or lentilles du Puy2 cloves garlic, sliced finely2 large onions, sliced finely1/2 tsp coriander seedsalt and pepper to taste
1. Heat the oil in a large dutch oven on the stove. Add the onion and cook until soft and golden.
2. Add the garlic, eggplant and capsicum. Stir well, cover and cook 40 minutes.
3. Meanwhile, bring about 4 cups of water to the boil. Add the lentils and cook until tender (probably 15-20 minutes), drain water off.
4. After the 40 minutes have elapsed, add the tomatoes, zucchinis, coriander, salt and pepper to taste to the dutch oven. Stir well, cook a further 15 minutes. Leave the lid off if it is more liquid than you would like.
5. Add the lentils, cook a further 5 minutes.
Makes ten generous servings. Can't give a size, as it depends on how much liquid you cook off. I generally weigh it when finished, and divide the result by 10 to give the serving size.
2. Add the garlic, eggplant and capsicum. Stir well, cover and cook 40 minutes.
3. Meanwhile, bring about 4 cups of water to the boil. Add the lentils and cook until tender (probably 15-20 minutes), drain water off.
4. After the 40 minutes have elapsed, add the tomatoes, zucchinis, coriander, salt and pepper to taste to the dutch oven. Stir well, cook a further 15 minutes. Leave the lid off if it is more liquid than you would like.
5. Add the lentils, cook a further 5 minutes.
Makes ten generous servings. Can't give a size, as it depends on how much liquid you cook off. I generally weigh it when finished, and divide the result by 10 to give the serving size.
Nutritional Info Amount Per Serving
- Calories: 225.6
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 19.1 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 15.8 g
- Protein: 12.2 g
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