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Spicy ratatouille with lentils and lime yogurt


Serves: 2
timePrep time: 15 mins
timeTotal time:
Spicy ratatouille with lentils and lime yogurt
Recipe photograph by Martin Poole

Spicy ratatouille with lentils and lime yogurt

This speedy ratatouille is perfect for a meat-free midweek meal

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
571Kcal
Fat
18gr
Saturates
2gr
Carbs
67gr
Sugars
2326gr
Fibre
19gr
Salt
0.5gr

Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes

Ingredients

  • 1 x 400g pack ready-to-roast Mediterranean- style vegetables
  • 1 tbsp rapeseed or vegetable oil
  • ½ tbsp coriander seeds or mustard seeds
  • ½ tbsp cumin seeds
  • 1⁄4 tsp chilli flakes
  • 1x 400g tin chopped tomatoes
  • 2 Be Good To Yourself mini naan breads, optional
  • 1 x 250g pack cooked Puy lentils
  • zest of ½ lime and a squeeze of juice
  • ½ x 150g pot natural yogurt

Step by step

  1. Heat the oven to 220 ̊C, fan 200 ̊C, gas 7. Spread out the veg in a roasting tin, toss with the oil, coriander or mustard seeds, cumin and chilli flakes; season with salt and pepper. Roast in the oven for 15 minutes, then tip in the can of tomatoes. Stir well, then roast for 10 minutes more. Add the naans to the oven to warm through for the last 3 minutes, if using.
  2. Meanwhile, warm the lentils according to the pack instructions. Mix the lime zest and yogurt together in a small bowl and season with lime juice and salt to taste. Divide the lentils and ratatouille between 2 bowls, then serve with the lime yogurt and naan.

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