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Ratatouille-Lentil-Soup

Ratatouille Lentil Soup

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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Servings

4 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