Ratatouille Lentil Soup

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 1 medium eggplant (unpeeled), cut into 1/2-inch cubes (about 4 – 5 cups)
  • 1 lb ground Italian sausage (optional)
  • 1 zucchini, cut into 1/2-inch-thick half-moons (about 3 cups)
  • 1 medium yellow onion, chopped (about 2 cups)
  • 2 tablespoons minced garlic (about 6 garlic cloves)
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 8 cups Knor Tomato broth (Chicken or Vegetable broth can be substituted)
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 cup uncooked French green lentils, rinsed
  • 1 (12-ounce) jar roasted red bell peppers, drained and coarsely chopped 
  • salt to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/2 cup loosely packed fresh basil leaves, plus more for garnish
  • 1 tablespoon balsamic vinegar

Directions – Stove Top

  1. Heat 3 tablespoons oil in a large pot over medium-high. Add eggplant and sausage ; cook, stirring occasionally, until eggplant starts to soften and sausage browns, about 5 minutes, adding additional oil if eggplant begins to stick to pot. Add zucchini, onion, and remaining 2 tablespoons oil. Reduce heat to medium, and cook, stirring often, until onions are translucent and zucchini are crisp-tender, 6 to 8 minutes. Add garlic and oregano; cook, stirring occasionally about 1 minute.
  2.  Stir in tomato paste; cook, stirring constantly, until color darkens to a rusty red, about 2 minutes. Add vegetable broth, crushed tomatoes, lentils, roasted red bell peppers, and black pepper; bring to a boil over high heat. Reduce heat to low, and simmer, uncovered, stirring occasionally, until lentils are tender, 40 to 45 minutes. Remove from heat.
  3. Add basil and vinegar; stir until basil is wilted, about 30 seconds. Season with additional salt and black pepper to taste. Drizzle with olive oil, and garnish with basil leaves. Serve hot.
Directions – Pressure Cooker with Sauté Feature
  1.  Plugin the Pressure Cooker and push the Sauté button.
  2. Press the temperature button and set temperature to 250 F or 160 C.  
  3. When the pressure cooker comes to temperature, heat 3 tablespoons of olive oil.  Add eggplant and sausage; cook, stirring occasionally until eggplant starts to soften and sausage browns, about 5 minutes. Add additional oil if eggplant begins to stick to pot. Add zucchini, onion, and remaining 2 tablespoons oil.  Cook, stirring often, until onions are translucent and zucchini are crisp-tender, 6 to 8 minutes. Add garlic and oregano; cook, stirring occasionally about 1 minute.
  4. Stir in tomato paste; cook, stirring constantly, until color darkens to a rusty red, about 2 minutes. Add vegetable broth, crushed tomatoes, lentils, roasted red bell peppers, and black pepper.
  5.  Press the cancel button on the pressure cooker.
  6. Place the lid on the pressure cooker and turn to lock.
  7. Place the vent/pressure switch in the pressure position.
  8. Press the pressure button on the pressure cooker.
  9. Adjust the time to 10 minutes and press start.  Note: Natural Release
  10. When the pressure cooker has released all pressure, remove the lid.
  11. Add basil and vinegar; stir until basil is wilted, about 30 seconds. Season with additional salt and black pepper to taste. Drizzle with olive oil, and garnish with basil leaves. Serve hot.