Lentil Ratatouille

• Olive oil
• 1 onion, diced
• 4 to 5 cloves garlic
• 1 medium zucchini
• 1 medium summer sqaush
• 1 medium eggplant
• 3 large tomatoes
• Salt and pepper, to taste
• 1 cup dried lentils
• 1/2 cup water
• 1 handful fresh basil
• 2 to 3 sprigs oregano
• Splash balsamic vinegar

1. Drizzle a little olive oil into a large pot set over medium heat. Add the onion and cook for a few minutes. While it cooks, mince the garlic and chop the remaining vegetables into medium-sized pieces. Once the onion is lightly browned and fragrant, toss the vegetables and garlic into the pot. Mix, sprinkle with salt and pepper to taste, and place a lid on it. Cook for a few minutes to draw out a bit of liquid from the vegetables. Add in the lentils and 1/2 cup water. Stick the lid back on and let cook for about 30 minutes on medium low heat or until the lentils are starting to soften.
2. When the lentils are mostly soft, but still have a bit of bite, dice the fresh herbs and toss them into pot with a few swigs of balsamic vinegar. Stir and cook for another 8 to 10 minutes, or until the lentils are full cooked. Remove from heat and ladle into bowls. Serve with rice, pasta, bread, a big, ol' pile of fresh greens, or just as it is. (It's fantastic warm, or cold late at night standing in front of the fridge.)

olive oil, onion, garlic, zucchini, summer sqaush, eggplant, tomatoes, salt, dried lentils, water, basil, oregano, balsamic vinegar

Taken from food52.com/recipes/38410-lentil-ratatouille (may not work)