Ratatouille
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Ratatouille
Ratatouille with Lentils
Details
- Servings: 6
- Diet: High-Fiber, Low-Fat, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- french
Ingredients
- 1 cup dry lentils, rinsed and drained
- 1 small eggplant (12 ounces), peeled and cubed
- 2 (14.5 ounce) cans diced tomatoes with basil, garlic and oregano, undrained
- 2 large onions, coarsely chopped
- 2 medium yellow summer squash and/or zucchini, halved lengthwise and cut into 1/2-inch-thick slices (about 2 1/2 cups)
- 1 medium red sweet pepper, seeded and chopped
- ½ cup water
- 1/4 to 1/2 teaspoon ground black pepper
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