Ratatouille with Lentils


  • 2 medium onions
  • 3 garlic cloves
  • 1 tbs oil
  • 250g courgettes
  • 250g aubergine
  • 200g pepper
  • 240g dried lentils, cooked
  • 1 x 400g tin of tomatoes
  • 400ml vegetable stock
  • 1 heaped tsp of dried thyme
  • 1 tbs maple syrup
  • 2 tsp balsamic vinegar
  • 1 tsp salt


  • Peel and finely chop the garlic, onion.  And chop the courgette, aubergine and pepper into bite sized pieces
  • Heat the oil in a pan and brown the onion and garlic.  Add the courgette, aubergine and pepper along with the thyme and cook for a further 10-15 minutes, stirring occasionally to ensure it doesn’t stick.
  • Add the lentils, tomatoes, stock and other seasoning ingredients and bring to the boil, then reduce to a simmer for a further 10 minutes.