Lentil Soup Inspired by Ratatouille

Delightful Ratatouille-Inspired Lentil Soup

Embrace the comforting warmth of a soup that combines vibrant Provençal ingredients with hearty French lentils. This beautiful dish not only delights your taste buds but also nourishes your body throughout the year. With an assortment of fresh vegetables and a touch of creaminess from the lentils, each bowl is bursting with flavor and satisfaction.

Cooking Time

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Servings: 8

Ingredients

• 5 tablespoons extra-virgin olive oil, divided, with extra for garnish
• 1 eggplant (unpeeled), diced into 1/2-inch cubes (approximately 6 cups)
• 2 zucchinis, sliced into 1/2-inch thick half-moons (around 3 cups)
• 1 large yellow onion, chopped (about 2 cups)
• 2 tablespoons minced garlic (about 6 cloves)
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 8 cups lower-sodium vegetable broth
• 1 (14.5-ounce) can of crushed tomatoes
• 1 cup uncooked French green lentils, rinsed
• 1 (12-ounce) jar roasted red bell peppers, drained and roughly chopped
• 1 tablespoon kosher salt, to taste
• 1/2 teaspoon black pepper, to taste
• 1/2 cup loosely packed fresh basil leaves, with more for garnish
• 1 tablespoon balsamic vinegar

Preparation Steps

In a large pot, heat 3 tablespoons of olive oil over medium-high heat. Introduce the eggplant, cooking it while stirring occasionally until it begins to soften, approximately 5 minutes. If the eggplant starts to stick, feel free to add more oil, one tablespoon at a time.

Next, add the zucchini and onion along with the remaining 2 tablespoons of oil. Lower the heat to medium and stir frequently for 6 to 8 minutes until both vegetables achieve a crisp-tender state. Then, sprinkle in the minced garlic and oregano, cooking them together until fragrant, about 30 seconds.

Incorporate the tomato paste, stirring constantly until its color transitions to a deep rusty red, around 2 minutes. Pour in the vegetable broth, crushed tomatoes, lentils, roasted red bell peppers, kosher salt, and black pepper. Bring the mixture to a vigorous boil, then reduce the heat to low. Allow it to simmer uncovered, stirring occasionally, for 40 to 45 minutes or until the lentils are perfectly tender. Once done, take off the heat.

Add the fresh basil and balsamic vinegar, stirring until the basil wilts, which should take about 30 seconds. Season with more salt and pepper according to your taste. Drizzle with olive oil and garnish with additional basil leaves before serving hot.

Why French Lentils?

French lentils stand out with their unique nutty flavor and appealing texture. Smaller than regular lentils, they maintain their form beautifully during cooking, making them an ideal choice for soups and stews. Often referred to as “Puy lentils” in stores, they add a delightful richness to any dish.

Fresh vs. Canned Tomatoes

If you're lucky enough to access fresh tomatoes during the summer months, swap in one pound of blanched and peeled fresh tomatoes. Blend them to replicate the texture of crushed tomatoes for an even fresher taste.

Storage Tips

This soup can be stored in an airtight container for up to five days in the fridge or frozen for up to three months. For frozen soup, thaw it overnight in the refrigerator and reheat gently over medium-low heat, stirring occasionally before serving.