Lentils add a hearty punch to the classic French ratatouille, a blend of sautéed fresh eggplant, zucchini, peppers and tomatoes.
Lentil Ratatouille
- Prep Time 15 min
- Total 30 min
- Servings 4
- Ingredients 11
Ingredients
- 2 tablespoons vegetable oil
- 4 cups diced eggplants (2 medium)
- 2 cups chopped zucchini (2 medium)
- 1 cup chopped red bell pepper (1 medium)
- 1/2 cup chopped onion (1 medium)
- 2 garlic cloves, crushed
- 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (28 oz) Progresso™ whole peeled tomatoes with basil (Italian style), undrained
- 2 cups cooked lentils
Instructions
-
Step1Heat oil in 10-inch skillet over medium-high heat. Cook eggplant, zucchini, bell pepper, onion and garlic in oil about 4 minutes, stirring occasionally, until vegetables are crisp-tender.
-
Step2Stir in remaining ingredients except lentils, breaking up tomatoes; reduce heat. Simmer uncovered about 10 minutes to blend flavors. Stir in lentils; cook until hot.
Nutrition
305
Calories
8 g
Total Fat
21 g
Protein
57 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 305
- Calories from Fat
- 70
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Cholesterol
- 0mg
- Sodium
- 450 mg
- Potassium
- 1510 mg
- Total Carbohydrate
- 57 g
- Dietary Fiber
- 20 g
- Protein
- 21 g
% Daily Value*:
- Vitamin A
- 64%
- 64%
- Vitamin C
- 80%
- 80%
- Calcium
- 12%
- 12%
- Iron
- 46%
- 46%
Exchanges:
3 Starch; 3 Vegetable;Tips from the Betty Crocker Kitchens
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