Ratatouille Lentil Soup

• From: California Olive Board

Ingredients

• 4 cups water

• 1 (14.5 oz.) can diced tomatoes in juice

• 1 cup brown lentils

• 1/2 cup red wine

• 1 tsp kosher salt

• 1 Japanese eggplant, diced

• 1 red bell pepper, cored and diced

• 1 zucchini, diced into 1-inch chunks

• 2 Tbs olive oil

• 1 Tbs minced garlic

• 1 cup olives, halved

• 1/4 cup chopped basil

Lentils add extra protein and flavor to this hearty vegetarian meal.

Directions

• Bring water, tomatoes, lentils and red wine to a boil in a large pot. Season with cumin and 1/2 teaspoon of salt, turn heat down to low and simmer for 35-40 minutes.
• While lentils are cooking, toss eggplant, peppers and zucchini in a large bowl with olive oil, garlic and remaining salt. Spread onto a baking sheet in one even layer and roast in a 450°F oven for 12-15 minutes until golden. Transfer cooked vegetables to lentils and stir in olives and basil.