Quick lentil ratatouille recipe

Quick lentil ratatouille recipe

A chuck-it-all-in kind of recipe that's great to have up your sleeve for easy midweek dinners.

Ingredients

  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 2 aubergines (eggplants), cut into rough cubes
  • 2 courgettes (zucchini), cut into rough cubes
  • 3 garlic cloves, finely chopped
  • 2 x 400g/14oz tins of chopped tomatoes
  • 350 g puy lentils, rinsed
  • 500 ml water
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 1 tsp ground coriander
  • 1 pinch each of salt and pepper
  • 1 glug of olive oil
  • 1 handful fresh basil leaves
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 2 aubergines (eggplants), cut into rough cubes
  • 2 courgettes (zucchini), cut into rough cubes
  • 3 garlic cloves, finely chopped
  • 2 x 400g/14oz tins of chopped tomatoes
  • 12.3 oz puy lentils, rinsed
  • 17.6 fl oz water
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 1 tsp ground coriander
  • 1 pinch each of salt and pepper
  • 1 glug of olive oil
  • 1 handful fresh basil leaves
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 2 aubergines (eggplants), cut into rough cubes
  • 2 courgettes (zucchini), cut into rough cubes
  • 3 garlic cloves, finely chopped
  • 2 x 400g/14oz tins of chopped tomatoes
  • 12.3 oz puy lentils, rinsed
  • 2.1 cups water
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 1 tsp ground coriander
  • 1 pinch each of salt and pepper
  • 1 glug of olive oil
  • 1 handful fresh basil leaves

Details

  • Cuisine: British
  • Recipe Type: Lentils
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 35 mins
  • Serves: 4

Step-by-step

  1. Add the diced onion and carrot to a pan with a glug of olive oil and cook until the onions are soft and translucent.
  2. Add the chopped aubergine and courgette. Cook down until the aubergines and courgettes start to char.
  3. Add the chopped garlic cloves and stir well. Once soft, add the tins of tomatoes. Cook for 8 minutes over a medium heat.
  4. Add the rinsed puy lentils, water, oregano, thyme, ground coriander, and salt and pepper.
  5. Simmer over a low heat for 20 minutes, stirring frequently to ensure the lentils are not sticking. Add water if and when necessary.
  6. Once you have a delicious, thick ratatouille, add a handful of fresh basil. Serve in bowls with salt and pepper sprinkled on top to taste.

This recipe is from MOB Veggie: Feed 4 or more under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.

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