2 large eggplants, diced

1 tsp sea salt (optional)

pepper

1/4 tsp crushed red pepper

2 tbsp extra virgin olive oil

8  garlic cloves, whole

1 medium yellow squash, chopped

1 medium zucchini squash, chopped

1 medium yellow onion, sliced

2 medium tomatoes, chopped or 12 oz can diced tomatoes

8 oz sliced mushrooms

1 medium bell pepper, seeded and chopped

2 tbsp mixed fresh herbs (dill, basil, rosemary, sage, thyme, etc.)

 

For lentils:

1 cup beluga (black) lentils

1 3/4 cup water

1/4 tsp sea salt

pepper

6 sprigs fresh thyme

 

 

Heat olive oil or avocado oil in large skillet over medium-high heat.  Combine all ingredients and cook for 45 minutes to 1 hour until vegetables are soft and saucy.

 

Meanwhile, prepare lentils.  Add lentils to medium pot with water, salt, pepper and thyme.  Bring to a boil.  Reduce heat to a simmer and cover.  Cook for about 35 minutes until soft and most water has been absorbed.

 

Serve warm or at room temperature with lentils and grain of choice (kasha, quinoa, rice, etc.)

 

Serves 6- 8 (1 cup serving ratatouille and 1/2 cup lentils)