Lentil Ratatouille

Lentil Ratatouille
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Ever since I was little, I loved to say ratatouille. I was an adult before I actually made and eat some. I discovered there is more to ratatouille than just a fun name. It is a wonderful mixture of veggies. It has a taste that is to die for. At our potlucks, this ratatouille never lasts long and is always a huge crowd pleaser.


3 Tbsp. olive oil, divided
2 cloves garlic, chopped
1 onion, chopped
4 cups chopped eggplant
4 cups chopped zucchini
4 cups chopped carrots
3/4 cup dried Puy lentils
1 can (28 oz) plum (Roma) tomatoes
4 tomatoes
1/2 cup water
1 tsp. dried parsley
1 tsp. dried basil
1/2 tsp. dried oregano
2 bay leaves
2 tsp. salt


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Added 4 years ago by:
Eatingatchurch Eatingatchurch
     90 recipes
3 people cheffed this recipe
Sharon GormanKristin Smith Keck TaylorEatingatchurch
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