lentil ratatouille soup

Making use of summer's best!

This flavorful, light, seasonal soup highlights delightful summer produce like zucchini and bell peppers. Inspired by ratatouille, a classic French stewed vegetable dish, I’ve made some modifications. I've added split red lentils for protein and thickness and omitted the eggplant.

In summer, my first instinct is to toss the season’s best (cherry tomatoes, lettuce, herbs) into a salad, but to balance the fresh and crisp meals, I like to include warming dishes like soup and stir fry.

This soup started as a traditional ratatouille when I needed to use up some zucchini, but I wanted to extend it further. So, I added more broth and intensified the flavor with umami-rich sun-dried tomatoes.

You can serve the soup as is, or for a little extra something, place a piece of sourdough at the bottom of a soup bowl and ladle the soup on top. The bread softens and absorbs the broth, making it a great way to use up almost stale bread.