Ratatouille Lentil Soup

March 13, 2024

This Ratatouille Lentil Soup is from Lidey Heuck's brand new fabulous cookbook. The vegetarian soup is hearty, healthy, and filling due to the protein-packed lentils. It makes a big batch that freezes really well, so you can have it at the ready on those days you are just too tired to cook.

Prep: 35 mins
Cook: 40 mins
Yields: 8 Servings

Ingredients

5 tablespoons extra-virgin olive oil, divided, plus more as needed and for garnish

1 eggplant (unpeeled), cut into ½-inch cubes (about 6 cups)

2 zucchini, cut into ½-inch-thick half-moons (about 3 cups)

1 large yellow onion, chopped (about 2 cups)

2 tablespoons garlic, minced (about 6 garlic cloves)

1 teaspoon dried oregano

2 tablespoons tomato paste

8 cups lower-sodium vegetable broth

14.5-ounce can crushed tomatoes

1 cup uncooked French green lentils, rinsed

12-ounce jar roasted red bell peppers, drained and coarsely chopped

1 tablespoon kosher salt, plus more to taste ½ teaspoon black pepper, plus more to taste

½ cup loosely packed fresh basil leaves, plus more for garnish

1 tablespoon balsamic vinegar

Directions

1Heat 3 tablespoons oil in a large pot over medium-high. Add eggplant; cook, stirring occasionally, until starting to soften, about 5 minutes, adding additional oil, 1 tablespoon at a time, if eggplant begins to stick to pot. Add zucchini, onion, and remaining 2 tablespoons oil.

2Reduce heat to medium, and cook, stirring often, until onion and zucchini are crisp-tender, 6 to 8 minutes. Add garlic and oregano; cook, stirring constantly, until fragrant, about 30 seconds.

3Stir in tomato paste; cook, stirring constantly, until color darkens to a rusty red, about 2 minutes. Add vegetable broth, crushed tomatoes, lentils, roasted red bell peppers, salt, and black pepper; bring to a boil over high. Reduce heat to low, and simmer, uncovered, stirring occasionally, until lentils are tender, 40 to 45 minutes. Remove from heat.

4Add basil and vinegar; stir until basil is wilted, about 30 seconds. Season with additional salt and black pepper to taste.

5Drizzle with olive oil, and garnish with basil leaves. Serve hot.

MAKE AHEAD

1Soup can be stored in an airtight container in refrigerator up to 5 days or in freezer up to 3 months. Thaw in refrigerator overnight, if frozen, and warm over medium-low, stirring occasionally, before serving.

Recipe adapted from Cooking in Real Life: Delicious & Doable Recipes for Every Day, by Lidey Heuck, March 12, 2024.

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