The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lentil Ratatouille with Feta & Grilled Mediterranean Veg
You'll love this rich tomato ratatouille, packed with roasted aubergine, courgettes and fibre-filled lentils. Top with creamy feta and fresh parsley for Mediterranean vibes. It's a bowlful of sunshine!
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 506 x bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 200g feta (Milk)
- 1 handful of fresh flat-leaf parsley
- 780g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 4 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 2 courgette
- 1 onion
- 2 aubergine
Nutritional Information
Calories: 517
Protein: 25g
Carbs: 38g
Fat: 27g
Lentil Ratatouille with Feta & Grilled Mediterranean Veg
You'll love this rich tomato ratatouille, packed with roasted aubergine, courgettes and fibre-filled lentils. Top with creamy feta and fresh parsley for Mediterranean vibes. It's a bowlful of sunshine!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Pull out a large baking dish, a large frying pan, a sieve & a measuring jug
Grill the aubergine
- Dice the aubergines into 1cm chunks
- Place into the large baking dish, then toss with 1 tbsp oil and a good pinch of salt
- Grill for 8-10 mins, turning once, until golden and soft
Build the dish
- Meanwhile, roughly dice the onion and courgettes into 1cm chunks. Drain and rinse the lentils
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and courgette and cook for 8-10 mins, until softened
- Stir the garlic herb paste through the veg and cook for 30 secs, then add the sundried tomato paste, chopped tomatoes, lentils and 100ml water
- Bring to the boil and simmer for 8-10 mins, until the sauce has thickened
Bring it all together
- Roughly chop the parsley
- Transfer the courgette and tomato mixture into the baking dish with the aubergine. Stir in the parsley and season with salt and pepper
- Crumble over the feta, then grill for 8-10 mins, until golden and bubbling
Plate up
- Serve the lentil ratatouille into bowls
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