Ratatouille with Lentils

Thumb_recipe

(from 3jsbmj’s recipe box)

Source: internet- Diabetes living

Serves 6 people

Categories: soup/slowcooker

Ingredients

  • 1 cupdry lentils, rinsed and drained
  • 1 smalleggplant (12 ounces), peeled and cubed
  • 2 14-1/2-ounce cansdiced tomatoes with basil, garlic, and oregano, undrained
  • 2 largeonions, coarsely chopped
  • 2 mediumyellow summer squash and/or zucchini, halved lengthwise and cut in 1/2-inch-thick slices (about 2 1/2 cups)
  • 1 mediumred sweet pepper, seeded and chopped
  • 1/2 cupwater
  • 1/4 to 1/2 teaspoonground black pepper

Directions

  1. In a 3-1/2- or 4-quart slow cooker, combine lentils, eggplant, undrained tomatoes, onions, summer squash, sweet pepper, the water, and black pepper. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

Email to a friend | Print this recipe | Back