Lentil Ratatouille on Millet

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Ingredients (use vegan versions):


  • 1-2 cups of dry brown lentils
  • 1 box of frozen ratatouille (I get mine at schwans.com)
  • 1 can of diced tomatoes, undrained
  • dried parsley
  • dried basil
  • garlic powder
  • 1 mushroom bouillon cube
  • 1 cup of uncooked millet
  • non-hydrogenated vegan margarine
  • vegan parmesan
  • balsamic vinegar
  • salt

Directions:


Boil the lentils in water with basil
and parsley until soft, about 30-40
minutes.


I have no clue how long to tell anyone
to cook the millet as I just washed it
off and cooked it with loads of water,
garlic powder and a mushroom bouillon
cube in the microwave.


Drain the lentils and put into a large,
oiled frying pan. Add ratatouille, canned
tomatoes, garlic powder, a bit more dried
basil and stir till well blended. Keep on
low heat for about 10 minutes then add a
splash of balsamic and continue cooking for
another 5-10 minutes.


Drain millet and add a little vegan margarine
and some vegan parmesan to it.


You can serve this with the lentil
mixture on top of the millet or side by
side. I also like to serve it with buttered,
crusty vegan french bread slices.


I would encourage anyone to experiment
with this to make it your ‘own’. But my
family really likes it.


Serves: 4-6

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