Ratatouille with lentils
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Ratatouille with lentils calories by ingredient
Introduction
If you want to reduce the fat content, use less oil - but the flavour will suffer. We do need some fat in our diet.This could be used as a side dish, but makes a very acceptable vegetarian main when served with rice or crusty bread, and a fresh salad. If you want to reduce the fat content, use less oil - but the flavour will suffer. We do need some fat in our diet.
This could be used as a side dish, but makes a very acceptable vegetarian main when served with rice or crusty bread, and a fresh salad.
Number of Servings: 10
Ingredients
-
3/8 cup oil
3 large eggplants cut in 3cm cubes
6 small or 3 large zucchinis cut in 3cm cubes
3 red capsicums cut in 3cm cubes
4 large tomatoes, diced
3 cups (uncooked) green lentils or lentilles du Puy
2 cloves garlic, sliced finely
2 large onions, sliced finely
1/2 tsp coriander seed
salt and pepper to taste
Directions
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.