Go Back
Print

Tomato-Lentil Ratatouille Skillet

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegetable and lentil skillet inspired by classic ratatouille, perfect for a quick and nutritious meal.

Ingredients

oil

  • 5 tablespoons extra-virgin olive oil (divided)

eggplant

  • 1 small eggplant (unpeeled and cubed (½-inch))

zucchini

  • 2 small zucchini (cubed (½-inch))

onion

  • 1 medium yellow onion (chopped)

bell pepper

  • 1 medium red bell pepper (diced (½-inch))

garlic

  • 1 tablespoon minced garlic

tomato paste

  • 2 tablespoons tomato paste

vegetable broth

  • 2 cups unsalted vegetable broth

tomatoes

  • 2 medium Roma tomatoes (cubed (½-inch))

lentils

  • 1 8-ounce package precooked black lentils

salt

  • 0.5 teaspoon salt (plus ⅛ teaspoon)

pepper

  • 0.5 teaspoon ground pepper

basil

  • 0.25 cup sliced fresh basil (plus more for garnish)

oregano

  • 1 teaspoon chopped fresh oregano

Instructions 

  • Heat 3 tablespoons oil in a skillet over medium-high heat. Add eggplant; cook until starting to soften, about 3 minutes.
  • Add zucchini, onion, bell pepper, and remaining oil; cook until tender-crisp, about 6 minutes. Add garlic; cook until fragrant, about 30 seconds.
  • Stir in tomato paste; cook until darkened, about 2 minutes. Add broth, tomatoes, lentils, salt, and pepper; simmer until heated through and sauce thickens, about 10 minutes.
  • Remove from heat; stir in basil and oregano. Garnish with additional basil if desired.

Notes

For extra flavor, garnish with fresh basil before serving.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: French-inspired
Keyword: Lentils, Vegetables