Ratatouille Lentil Soup
Ingredients
- 4 cups Water
- 1 14.5 oz. can diced tomatoes in juice
- 1 cup brown lentils
- 1/2 cup red wine
- 1 teaspoon ground cumin
- 1 Tsp. Kosher Salt
- 1 Japanese eggplant (diced)
- 1 red bell pepper (cored and diced)
- 1 zucchini (diced into 1-inch chunks)
- 2 Tbsp. olive oil
- 1 tbsp. minced garlic
- 1 cup California Ripe Olives (halved)
- 1/4 cup chopped basil
Organization Tags
Tags easily organize your Recipe Library
Comments