Ratatouille and Lentil

ratatouille and letils

Ratatouille and Lentil

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Calories: 1347


  • 2 oz green lentils
  • 1/2 small aubergine eggplant, diced
  • 1 small onion sliced
  • 1 garlic clove crushed
  • 3 tbsp olive oil
  • 1/2 courgette zucchini, sliced
  • 1/2 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 7 oz can chopped tomatoes
  • 1 tbsp chopped fresh oregano or 1 tsp dried
  • Bread Dough Base made with wholemeal flour
  • 2 oz vegetarian Cheddar sliced thinly
  • 1 tbsp sunflower seeds
  • olive oil for drizzling
  • salt and pepper


  • Soak the lentils in hot water for 30 minutes. Drain and rinse; then cover with fresh water and simmer for 10 minutes.
  • Sprinkle the aubergine (eggplant) with a little salt in a colander and leave the bitter juices to drain for about 20 minutes. Rinse and pat dry with paper towels.
  • Fry the onion and garlic gently in the oil for 3 minutes. Add the courgette (zucchini), (bell) peppers and aubergine (eggplant). Cover and leave to cook over a low heat for about 5 minutes.
  • Add the tomatoes, drained lentils, oregano, 2 tablespoons of water and seasoning. Cover and simmer for 15 minutes, stirring occasionally, adding more water if necessary.
  • Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface. Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge slightly. Cover
  • and leave to rise slightly for 10 minutes in a warm place.
  • Spread the ratatouille over the dough base almost to the edge. Arrange the cheese slices on top and sprinkle over the sunflower seeds. Drizzle with a little olive oil and season.
  • Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden brown. Serve immediately.
Calories: 1347 kcal
Carbohydrates: 86 g
Protein: 38 g
Fat: 68g
Saturated Fat: 19 g
Cholesterol: 60 mg
Sodium: 675 mg
Potassium: 2528 mg
Fiber: 32 g
Sugar: 24 g
Vitamin A: 1177 IU
Vitamin C: 53 mg
Calcium: 687 mg
Iron: 12 mg
Dishes Pizza
Cuisine Italian
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