Ratatouille with red lentils

Since we were leaving for Toronto over the holidays it was time to empty the fridge. In the bottom drawers I found leftovers from my fall-stash of root veggies and gourds, so I decided to cook up a big veggie-stew to put in the freezer before we take off.
This is what I found:

    • ½ a sweet potato
    • 3 small red potatoes
    • 2 yellow onions
    • 1 zucchini
    • a chunk of butternut squash

This is what I added:

  • 2 cans of tomato (one paste and one diced)
  • fill up one of the empty tomato cans half way with water & add that
  • 2 cloves of garlic
  • salt
  • pepper
  • vegetable broth
  • paprika
  • cumin
  • Sambal Oelek
  • a chunk of fresh garlic
  • juice from 1 lemon
  • 2 cups of red lentils
  • cilantro

Cook the hard and heavy items first and remember to let the lentils boil in the tomato sauce until they’re soft.

This is how delishious it looked once it was done:


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