{"id":42809,"date":"2017-02-20T23:23:50","date_gmt":"2017-02-21T04:23:50","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42809"},"modified":"2017-02-21T14:54:44","modified_gmt":"2017-02-21T19:54:44","slug":"moroccan-lentil-ratatouille%e3%83%a2%e3%83%ad%e3%83%83%e3%82%b3%e9%a2%a8%e5%91%b3%e3%83%ac%e3%83%b3%e3%82%ba%e8%b1%86%e5%85%a5%e3%82%8a%e3%83%a9%e3%82%bf%e3%83%88%e3%82%a5%e3%82%a4%e3%83%a6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42809&lang=en","title":{"rendered":"Moroccan Lentil Ratatouille<br>\u30e2\u30ed\u30c3\u30b3\u98a8\u5473\u30ec\u30f3\u30ba\u8c46\u5165\u308a\u30e9\u30bf\u30c8\u30a5\u30a4\u30e6"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42810 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/29-4.jpg\" alt=\"29\" width=\"510\" height=\"717\" \/><\/p>\n<p>What do you do when you have a lot of vegetables and want to eat them throughout the week.<\/p>\n<p>I make ratatouille!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42811 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/31-4.jpg\" alt=\"31\" width=\"510\" height=\"717\" \/><\/p>\n<p>A few twists of this ratatouille are an addition of lentils and Moroccan spices.<\/p>\n<p>Do people add lentils to their ratatouille? Well, I do (did!).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42812 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/32-3.jpg\" alt=\"32\" width=\"510\" height=\"717\" \/><\/p>\n<p>This is great when served with rice, but it will be also wonderful with pasta or enjoyed just as it is.<\/p>\n<p>This ratatouille is pretty satisfying as it is because of the addition of lentils.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42813 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/35-2.jpg\" alt=\"35\" width=\"568\" height=\"428\" \/><\/p>\n<div id=\"recipe\"><strong>Moroccan Lentil Ratatouille<\/strong><\/p>\n<p>olive oil<br \/>\n4 cloves garlic, chopped<br \/>\n1 onion, chopped<br \/>\n1 pepper, chopped<br \/>\n2 zucchini, sliced<br \/>\n1\/2 cauliflower, cut into bite sized pieces<br \/>\n2 cans whole tomatoes<br \/>\n2 bay leaves<br \/>\nspices (cumin, coriander, cayenne, ginger, cinnamon sticks)<br \/>\ncane sugar<br \/>\nsalt and pepper<br \/>\n1 cup cooked lentils<br \/>\nhot sauce<br \/>\nchopped persley.<\/p>\n<p>1. Cook garlic, onion, pepper, zucchini, and cauliflower in oil. Salt and pepper.<br \/>\n2. Add tomatoes, bay leaves, spices, sugar, salt, and pepper. Continue to cook. Add cooked lentils and hot sauce. Serve with parsley.<\/p><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42816 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/43.jpg\" alt=\"43\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/43.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/43-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I&#8217;ve slowed down a little, but I&#8217;m still enjoying &#8220;Sashiko&#8221; (Japanese traditional embroidery) and spending my free time working on this here and there.<\/p>\n<p>This is a simple design, yet it looks pretty on this beautiful linen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,26,12,28,29],"tags":[],"class_list":["post-42809","post","type-post","status-publish","format-standard","hentry","category-starches","category-peppers","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42809"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42809\/revisions"}],"predecessor-version":[{"id":42826,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42809\/revisions\/42826"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}