Bean

Lentil Ratatouille

September 20, 2015
Photo by Colleen Stem
Author Notes

Hearty, filling, and pretty easy to make, this recipe makes great use of all the extra vegetables you might have laying around.
Note for recipe… if you have other veggies that you need to use up, by all means, toss them into the pot too! —Colleen Stem

Test Kitchen Notes

This recipe is one you can tackle with ease. As much as I love creating an involved meal, sometimes you need dinner to be quick and painless—and this recipe fit the bill. It was SUPER easy, came together quickly, was flavorful and nutritious to boot! What more could you ask for? —deneen

  • Serves 3 to 5
Ingredients
  • Olive oil
  • 1 onion, diced
  • 4 to 5 cloves garlic
  • 1 medium zucchini
  • 1 medium summer sqaush
  • 1 medium eggplant
  • 3 large tomatoes
  • Salt and pepper, to taste
  • 1 cup dried lentils
  • 1/2 cup water
  • 1 handful fresh basil
  • 2 to 3 sprigs oregano
  • Splash balsamic vinegar
In This Recipe
Directions
  1. Drizzle a little olive oil into a large pot set over medium heat. Add the onion and cook for a few minutes. While it cooks, mince the garlic and chop the remaining vegetables into medium-sized pieces. Once the onion is lightly browned and fragrant, toss the vegetables and garlic into the pot. Mix, sprinkle with salt and pepper to taste, and place a lid on it. Cook for a few minutes to draw out a bit of liquid from the vegetables. Add in the lentils and 1/2 cup water. Stick the lid back on and let cook for about 30 minutes on medium low heat or until the lentils are starting to soften.
  2. When the lentils are mostly soft, but still have a bit of bite, dice the fresh herbs and toss them into pot with a few swigs of balsamic vinegar. Stir and cook for another 8 to 10 minutes, or until the lentils are full cooked. Remove from heat and ladle into bowls. Serve with rice, pasta, bread, a big, ol' pile of fresh greens, or just as it is. (It's fantastic warm, or cold late at night standing in front of the fridge.)
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