Ratatouille Lentil Soup


  • 4 cups water
  • 1 (14 oz.) can diced tomatoes in juice
  • 1 cup brown lentils
  • 1/2 cup red wine
  • 1 teaspoon Kosher salt
  • 1 Japanese eggplant, diced
  • 1 red bell pepper, cored and diced
  • 1 zucchini, diced into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1 cup California Black Ripe Olives, halved
  • 1/4 cup basil, chopped


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

Calories 360, Fat 11, Cholesterol 0mg, Sodium 770mg, Carbohydrate 46g, Protein 18g, Calories from fat 26%