Lentil Ratatouille

  • Yield 8 servings

At the end of summer, when eggplant and zucchini are in season, make a big batch of this special ratatouille and celebrate the harvest with your neighbors.



3 tablespoons olive oil, divided
2 cloves garlic, chopped
1 onion, chopped
4 cups chopped small eggplants
4 cups chopped zucchini
4 cups chopped carrots
3/4 cup dried Puy lentils
1 can (28 oz/796 ml) plum (Roma) tomatoes
4 tomatoes
1/2 cup water
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 bay leaves
2 teaspoons salt


  1. In a pot, heat 1 tbsp  of the oil over medium heat. Sauté garlic and onion for about 5 minutes or until softened. Add remaining oil to pot. Stir in eggplant, zucchini, carrot, lentils, plum tomatoes, tomatoes, water, parsley, basil, oregano, bay leaves and salt and bring to a boil, stirring.
  2. Reduce heat and simmer, stirring often for 10 to 20 minutes, until vegetables are cooked to your taste. You can add a little water if you want a more juicy ratatouille. Discard bay leaves.

Tip: Cut your vegetables in large pieces so that they are pleasing to bite into.

–Excerpted from “The Best 30-Minute Vegetarian Recipes” by Marie-Claude Morin, Robert Rose Inc. 2011.www.robertrose.ca. Reprinted with permission.  All rights reserved.



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