My pressure cooker has become my favorite kitchen appliance! Today I’m making a quick Lentil Ratatouille which of course also can be made on a stove top. Using a pressure cooker makes it is just so much more convenient.
I have been testing this Induction Pro pressure cooker for weeks now and I have noticed that I am using it almost daily. It is getting cold here and a warm soup or stew just sounds so much more delicious than a cold meal. The kids often have sports at night, somehow always around dinner time and this appliance makes life just so much easier. When done with cooking it keeps your meal warm until you are ready to eat. We come home to a warm comforting, nourishing dinner. How great is that!
I always prefer using wholefoods, as much as possible unprocessed ingredients like lentils for this ratatouille, zucchini, eggplant and tomatoes. We like some whole cooked grain like rice to serve it with. The eggplant makes it nice and creamy. I used canned lentils and canned tomatoes to make it even quicker. Just love the fry function of this appliance because it makes it easy to saute the onions , garlic, bell peppers, whatever needs to be stir fried or sauteed. When that is done I switch to on of the cooking options.
Leftovers are delicious and may be even better then the original. I have mixed the ratatouille with some wholegrain macaroni and a little hot sauce for the kick. I also have a Black Bean Chili Soup recipe fit for a pressure cooker on the site if you are into warming soups like we are!
Let me know if you tried it and how it turned out!
If you like this recipe you can print it or pin the picture below to your Pinterest board,
Lentil RatatouillePrint This
- 1 large onion, chopped, not too fine
- 1 clove of garlic, mashed
- 1 medium zucchini, diced into approx. 1/2 inch cubes or pieces
- 1 medium eggplant, diced the same way
- 1 bell pepper, diced the same size as above
- 1 can chopped tomatoes
- 1 cup cooked lentils
- 2 tsp. Italian seasonings
- 2 dates blended with 1/4 cup of water or 1 Tbsp. coconut sugar
- 1 tsp. pink salt, optional, to taste
- black pepper to taste
Bake the chopped onions in a tbsp. water for about 3 minutes, stirring, set the pressure cooker on fry or deep fry setting. Add a few tbsp. water and add in the chopped zucchini, eggplant and garlic. Keep frying for about 10 minutes, stir often. I made this in a pressure cooker but it can of course be made on a stove top.
Add in the can of chopped tomatoes, rinse the can with about 1/4 cup of water, and also pour hat in. Add the lentils, seasonings, blended dates or coconut sugar. Put on the lid and cook on high for 7 minutes. Let it release steam naturally, this can take a few minutes.
Serve with rice, bread or another cooked grain of your choice and of course a green salad.