Ratatouille with quinoa and lentils

Ingredients

For 3 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 1 aubergine
• 1 courgette
• 1 red, 1 green and 1 yellow pepper
• 2 tomatoes
• 300 ml prepared vegan tomato sauce
• 3 thyme sprigs
• ½ cup dry quinoa
• ¼ cup split red lentils
• 480 ml water
• 2 garlic cloves
• Salt to taste

Step-by-step method

1. Heat the oven to 180 °C. Wash vegetables and thinly slice aubergine, courgette and tomatoes; cut peppers to a similar thickness.
2. Spread tomato sauce in a baking dish. Arrange alternating vegetables on top and add two thyme sprigs.
3. Bake for about 30–40 minutes, covering halfway if the surface starts drying. The vegetables should be tender.
4. Meanwhile, rinse quinoa and lentils in a fine sieve. Bring water to a boil with garlic, salt and the remaining thyme sprig.
5. Add quinoa and lentils, cover and simmer for about 15 minutes until tender. Drain excess water if needed, then rest covered for 5 minutes.
6. Remove garlic and thyme, fluff with a fork and serve with the vegetables and tomato sauce.