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Braised Lentils with Rustic Vegetable Ratatouille & Feta Cheese
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, Carb-Conscious, <600 Calories
2 Servings, 370 Calories/Serving
In your bag
- 1 organic globe eggplant
- 1 organic zucchini or yellow squash
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 4 ounces organic grape or cherry tomatoes
- 1 ounce shallot-garlic confit
- ½ pound cooked green lentils
- 3 tablespoons crumbled feta
- 3 ounces organic arugula or other leafy greens
Nutrition per serving
Calories 370, Total Fat 18g (23% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 660mg (29% DV), Total Carb. 43g (16% DV), Fiber 18g (64% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 15g
Contains:
Milk
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Prep and cook the ratatouille
- Remove the stem from the eggplant; cut the eggplant into ½-inch cubes.
- Cut the zucchini in quarters lengthwise, then cut crosswise into ½-inch-thick slices.
- Strip the parsley leaves from the stems; finely chop the leaves.
In a large frying pan, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Reduce the heat to medium. Add the zucchini and tomatoes, cover, and cook until the tomatoes have blistered and softened, 2 to 3 minutes.
Uncover and stir in the shallot-garlic confit, half the parsley, and ½ cup [1 cup] water. Bring to a simmer and cook, stirring occasionally, until the eggplant and zucchini have softened, 3 to 4 minutes. Season to taste with salt and pepper.
While the ratatouille is cooking, prepare the lentils.
2
Braise the lentils
Place the lentils in a medium frying pan, cover, and cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Remove from the heat, season to taste with salt and pepper, and cover to keep warm.
Serve
Transfer the braised lentils to individual plates. Top with the ratatouille and crumble over the feta. Garnish with the arugula and remaining parsley and serve.
Kids Can!
- Strip the parsley leaves from the stems.
- Time the cooking.
- Garnish with the feta, arugula, and parsley.