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
Details
- Cuisine: British
- Recipe Type: Lentils
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Add the diced onion and carrot to a pan with a glug of olive oil and cook until the onions are soft and translucent.
- Add the chopped aubergine and courgette. Cook down until the aubergines and courgettes start to char.
- Add the chopped garlic cloves and stir well. Once soft, add the tins of tomatoes. Cook for 8 minutes over a medium heat.
- Add the rinsed puy lentils, water, oregano, thyme, ground coriander, and salt and pepper.
- Simmer over a low heat for 20 minutes, stirring frequently to ensure the lentils are not sticking. Add water if and when necessary.
- 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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