Lentil ratatouille with poached egg and pesto

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(4)
Main Meals (Dinners)|Vegetarian
2 peopleServes
2
Prep   10 min
Cook   15 min
  • Olive oil, 2 teaspoon(s)
  • Eggplant, 1 average, diced
  • Red capsicum, 1 capsicum(s), diced
  • Zucchini, 1 medium, diced
  • Onion, any type, ½ medium, diced
  • Garlic, 2 clove(s), finely sliced
  • Tomato passata, 1 cup(s)
  • Lentils, canned, drained, 2 cup(s)
  • Eggs, raw, 2 extra large egg(s)
  • Basil, 1 bunch(es), leaves picked
  • Basil pesto, 2 teaspoon(s)

Method

Heat olive oil in a large frypan over high heat. Add the eggplant, capsicum, and zucchini and cook for 2 to 3 minutes or until vegetables are golden. Add onion and garlic and cook for a further 2 minutes. Add tomato passata and simmer for 10 minutes or until thickened. Stir through lentils and ¾ of the basil leaves.

Meanwhile, poach the egg. Bring a small saucepan of water to the boil, then turn down heat to a gentle simmer. Crack egg into a shallow bowl and carefully tip into water. Cook for 2 to 3 minutes for a soft yolk, or 3 to 4 minutes for firm. Use a slotted spoon to remove egg from water. Repeat with remaining egg if serving both portions, or save egg for poaching before serving if reserving a portion of the ratatouille for leftovers.

Serve ratatouille topped with poached egg, pesto and remaining basil leaves.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables5
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories450
Protein26 g
Total fat15.3 g
- Saturated fat3.2 g
Total carbohydrates42.1 g
- Total sugars17.1 g
Fibre22 g
Sodium730 mg

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