Lentil and Vegetable Ratatouille

Lentil and Vegetable Ratatouille is a vibrant, low-carb twist on the classic French dish, combining hearty lentils with a medley of fresh vegetables for a nutritious and satisfying meal. This dish is bursting with flavor and color, making it a perfect light dinner option.

Ingredients

• Green or brown lentils - 100 grams
• Zucchini - 1 medium, diced
• Eggplant - 1 small, diced
• Red bell pepper - 1 medium, diced
• Yellow onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Diced tomatoes (canned) - 200 grams
• Olive oil - 2 tablespoons
• Fresh basil - 10 grams, chopped
• Thyme - 1 teaspoon, dried
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon

Steps

1. Rinse the lentils under cold water and place them in a pot with 300 ml of water. Bring to a boil, then reduce heat and simmer for 20 minutes until tender. Drain any excess water.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Add the diced zucchini, eggplant, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
4. Stir in the canned diced tomatoes, cooked lentils, thyme, salt, and black pepper. Cook for an additional 10 minutes, allowing the flavors to meld.
5. Remove the skillet from heat and stir in the chopped fresh basil. Adjust seasoning if needed and serve warm.

Nutrition

• Calories: 360
• Protein: 18 g
• Carbs: 40 g
• Fiber: 14 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• High in fiber, which aids digestion and promotes satiety.
• Rich in plant-based protein, supporting muscle health and repair.

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