What do you do when you have a lot of vegetables and want to eat them throughout the week.
I make ratatouille!
A few twists of this ratatouille are an addition of lentils and Moroccan spices.
Do people add lentils to their ratatouille? Well, I do (did!).
This is great when served with rice, but it will be also wonderful with pasta or enjoyed just as it is.
This ratatouille is pretty satisfying as it is because of the addition of lentils.
olive oil
4 cloves garlic, chopped
1 onion, chopped
1 pepper, chopped
2 zucchini, sliced
1/2 cauliflower, cut into bite sized pieces
2 cans whole tomatoes
2 bay leaves
spices (cumin, coriander, cayenne, ginger, cinnamon sticks)
cane sugar
salt and pepper
1 cup cooked lentils
hot sauce
chopped persley.
1. Cook garlic, onion, pepper, zucchini, and cauliflower in oil. Salt and pepper.
2. Add tomatoes, bay leaves, spices, sugar, salt, and pepper. Continue to cook. Add cooked lentils and hot sauce. Serve with parsley.
I’ve slowed down a little, but I’m still enjoying “Sashiko” (Japanese traditional embroidery) and spending my free time working on this here and there.
This is a simple design, yet it looks pretty on this beautiful linen.
