Name: Ratatouille Lentil Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 cups Water; 1 14.5 oz. can diced tomatoes in juice; 1 cup brown lentils; 1/2 cup red wine; 1 teaspoon ground cumin; 1 Tsp. Kosher Salt; 1 Japanese eggplant (diced); 1 red bell pepper (cored and diced); 1 zucchini (diced into 1-inch chunks); 2 Tbsp. olive oil; 1 tbsp. minced garlic; 1 cup California Ripe Olives (halved); 1/4 cup chopped basil

Ratatouille Lentil Soup

Easy and hearty vegetarian lentil soup that is enhanced with the flavor of olives. Try this with a small salad for a healthy filling meal.

Ratatouille Lentil Soup

Prep Time 10

Cook Time 45

Total Time 55

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Servings

Ingredients

4 cups Water
1 14.5 oz. can diced tomatoes in juice
1 cup brown lentils
1/2 cup red wine
1 teaspoon ground cumin
1 Tsp. Kosher Salt
1 Japanese eggplant diced
1 red bell pepper cored and diced
1 zucchini diced into 1-inch chunks
2 Tbsp. olive oil
1 tbsp. minced garlic
1 cup California Ripe Olives halved
1/4 cup chopped basil

Instructions

1 Bring water, tomatoes, lentils and red wine to a boil in a large pot.2 Season with cumin and 1/2 teaspoon of salt, turn heat down to low and simmer for 35-40 minutes.3 While lentils are cooking, toss eggplant, peppers and zucchini in a large bowl with olive oil, garlic and remaining salt.4 Spread onto a baking sheet in one even layer and roast in a 450°F oven for 12-15 minutes until golden.5 Transfer cooked vegetables to lentils and stir in California Ripe Olives and basil.
Source: California Olive