Quick lentil ratatouille

A chuck-it-all-in kind of recipe that's great to have up your sleeve for easy midweek dinners.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the diced onion and carrot to a pan with a glug of olive oil and cook until the onions are soft and translucent.

Step 2

Add the chopped aubergine and courgette. Cook down until the aubergines and courgettes start to char.

Step 3

Add the chopped garlic cloves and stir well. Once soft, add the tins of tomatoes. Cook for 8 minutes over a medium heat.

Step 4

Add the rinsed puy lentils, water, oregano, thyme, ground coriander, and salt and pepper.

Step 5

Simmer over a low heat for 20 minutes, stirring frequently to ensure the lentils are not sticking. Add water if and when necessary.

Step 6

Once you have a delicious, thick ratatouille, add a handful of fresh basil. Serve in bowls with salt and pepper sprinkled on top to taste.

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