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 Grilled Feta & Mediterranean Veg
You'll love this rich tomato ratatouille, packed with gooey aubergine, vibrant courgettes and fibre-filled lentils. Top with tangy feta cheese and creamy sundried tomato paste for Mediterranean vibes. It's a bowlful of sunshine, providing a whopping 4 of your 5 a day in one single serving!
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 1 handful of fresh basil
- 80g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 100g feta (Milk)
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 courgette
- 1 onion
- 1 aubergine
Nutritional Information
Calories: 532
Protein: 26g
Carbs: 44g
Fat: 28g
Ingredients
- 1 handful of fresh basil (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g red split lentils (use half) (Red Split Lentil 99%, Vegetable Oil 1%)
- 100g feta (use half) (Milk)
- 390g chopped tomatoes (use half) (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 1 onion (use half)
- 1 courgette (use half)
- 1 aubergine (use half)
- 2 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
Nutritional Information
Calories: 532
Protein: 26g
Carbs: 44g
Fat: 28g
Lentil Ratatouille with Grilled Feta & Mediterranean Veg
You'll love this rich tomato ratatouille, packed with gooey aubergine, vibrant courgettes and fibre-filled lentils. Top with tangy feta cheese and creamy sundried tomato paste for Mediterranean vibes. It's a bowlful of sunshine, providing a whopping 4 of your 5 a day in one single serving!
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No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Pull out a large frying pan, a medium baking dish & a measuring jug
Grill the aubergine
- Dice the aubergine into 2cm chunks, then place into the medium baking dish, and toss with 1 tbsp oil and a good pinch of salt and pepper
- Grill for 18-20 mins, turning once, until soft and golden
Build the dish
- Roughly dice the onion and courgette into 1cm chunks. Pick the basil leaves and roughly chop
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and courgette and cook for 4-5 mins, until softened
- Stir the garlic herb paste, sundried tomato paste, chopped tomatoes and 200ml water (100ml for 1 person) and lentils into the pan
- Lower the heat and simmer for 20-22 mins, stirring regularly, until the lentils are cooked . Add a splash of water if the sauce becomes too dry
Finish the ratatouille & plate up
- Transfer the lentil mixture and half the basil into the baking dish with the aubergine. Season with salt and pepper
- Crumble over the feta, then grill for a final 8-10 mins, until golden and bubbling
- Share the lentil ratatouille between bowls and garnish with the remaining basil
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