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Ratatouille Lentil Soup


  • 4 cups water
  • 1 (14.5 oz) can diced tomatoes in juice
  • 1 cup brown lentils
  • 1/2 cup red wine
  • 1 tsp. kosher salt
  • Japanese eggplant, diced
  • red bell pepper, cored and diced
  • 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

Temperature: 450 ° F


Bring water, tomatoes, lentils and red wine to a boil in a large pot. Season with cumin and 1/2 teaspoon of salt, turn heat down to low and simmer for 35-40 minutes. While lentils are cooking, toss eggplant, peppers and zucchini in a large bowl with olive oil, garlic and remaining salt. Spread onto a baking sheet in one even layer and roast in a 450°F oven for 12-15 minutes until golden. Transfer cooked vegetables to lentils and stir in California Ripe Olives (www.calolive.org) and basil. Serves 4. Nutritional Analysis Per Serving: Calories 360, Fat 11, Cholesterol 0mg, Sodium 770mg, Carbohydrate 46g, Protein 18g, Calories from fat 26% ABOUT CALIFORNIA RIPE OLIVES Whether you are looking for a healthier snack or a way to jazz up a favorite dish, California Ripe Olives are a great choice. With just 7 calories per large olive--and absolutely no cholesterol--they added color, flavor and texture to a meal. The family farmers who grow the olives in California's warm inland valleys encourage you to keep a can or two handy in the pantry, so you'll always be ready to O-live it up!

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