Penn Herb Wellness Guide
Ratatouille Lentil Soup
Lentils add extra protein and flavor to this hearty vegetarian meal.
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
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 450F oven for 12-15 minutes until golden. Transfer cooked vegetables to lentils and stir in olives and basil.
Nutrition Facts
Calories 360
Calories from Fat 100 (28%)
(17%)Total Fat 11g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(0%)Cholesterol 0mg
(32%)Sodium 770mg
(0%)Potassium 0mg
Total Carbohydrate 46g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(36%)Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.