Food

How to Make Mediterranean One-Pot Protein Ratatouille

Ratatouille is a timeless dish from the Mediterranean, typically enjoyed with fish, rice, or fresh baguette. This version adds extra protein for a heartier, creamier texture—perfect as a wholesome main course or a delicious side.

Why you’ll want to make this Ratatouille again and again

Instead of the usual eggplant, this recipe features red lentils, giving it a protein boost, a silkier texture, and a subtle, nutty flavor. It’s vegetarian (easily made vegan), loaded with nutrients, and incredibly easy to prepare. Plus, it keeps well in the fridge for days—and like all great Mediterranean stews, the flavors only get better over time.

General Information & Nutrition

Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 2

Nutrition per Serving:

*Values may vary based on exact ingredients used

Calories: ~340 kcal
Protein: ~20 g
Carbohydrates: ~50 gFiber: ~15 gSugar: ~10 g
Fats: ~5-6 gSaturated Fat: ~0.5 g
Sodium: ~400 mg (varies depending on the vegetable broth used)

Ingredients (Serves 2)

300g red lentils
200g tomato purée (no chunks)
2 large carrots
1 large red bell pepper
1 large zucchini
1 vegetable broth cube
1 tsp salt
2 tsp Herbes de Provence
Parmesan for topping (or vegan alternative)
Olive oil for drizzling

Instructions

1. Preparing the Vegetables

Start by washing all the vegetables thoroughly. Since we are keeping the skins on, it is especially important to clean them well to remove any dirt or residues.

If your vegetables are not organic, you may want to peel them, though the skins contain extra fiber and nutrients.

Slice the carrots into thin rounds so they soften well during cooking.
Cut the zucchini into large cubes—this will help them hold their shape and not turn too mushy.
Wash the bell pepper, slice it in half, remove the seeds and white membranes, and then chop it into bite-sized pieces.

Set all the vegetables aside while you prepare the pot.

2. Cooking the Ratatouille

In a large pot, combine the red lentils, the chopped vegetables, 500ml water, and the tomato purée. Stir everything together to distribute the ingredients evenly.

Next, crumble the vegetable broth cube into the mixture and add 1 teaspoon of salt along with 2 teaspoons of Herbes de Provence. These fragrant dried herbs will give the dish its signature Provençal flavor.

Place the pot over medium-high heat and bring everything to a gentle boil. Once the mixture starts bubbling, reduce the heat to low, cover the pot partially, and let it simmer for about 45 minutes. Stir occasionally to prevent anything from sticking to the bottom.

During cooking, the lentils will absorb the liquid, creating a thick, stew-like consistency. If the mixture starts to look too dry before the lentils are fully cooked, add a splash of hot water as needed.

The ratatouille is ready when the bell peppers and carrots are soft and buttery, and the lentils have fully absorbed the flavors of the dish. The consistency should be thick and rich, not watery.

3. Serving the Ratatouille

Once the ratatouille is done, remove it from the heat and let it rest for a few minutes before serving—this allows the flavors to meld even further.

Spoon the ratatouille into deep bowls or onto plates. Drizzle with a generous amount of olive oil for extra richness and sprinkle with freshly grated Parmesan or a vegan cheese alternative for a final touch of umami.

Enjoy it on its own or pair it with rice for more carbs or another side dish.

Tips for Extra Flavor

Here are some tips to elevate the taste of your ratatouille even further:

Fresh basil adds a fragrant and slightly sweet note
Capers introduce a tangy, briny contrast that complements the richness of the tomato-based sauce. Simply sprinkle them on top just before serving
If you love a hint of spice, a pinch of crushed red pepper flakes or a drizzle of chili-infused olive oil will add a gentle heat without overpowering the dish.
Another great addition is a handful of toasted pine nuts, which bring a delicate crunch and nuttiness that pairs beautifully with the soft, slow-cooked vegetables.

🍋

serve the ratatouille alongside a slice of crusty bread such as focaccia, ciabatta, or a classic French baguette. If you like, rub the bread with a garlic clove and drizzle it with olive oil before toasting

Side Dish Ideas

While this protein-rich ratatouille is satisfying on its own, pairing it with a complementary side can turn it into an even more complete meal. Here are a few ideas:

Oven-Roasted Thyme Potatoes

Small baby potatoes or thick-cut wedges roasted with olive oil, fresh thyme, and a sprinkle of sea salt make a hearty and flavorful side. Their crispy exterior and soft interior provide a lovely contrast to the silky texture of the ratatouille.

Light, Delicate Fish

If you want to serve the ratatouille as a side rather than a main, pair it with sea bream (Daurade), cod, or scallops. The mild, flaky texture of these fish allows the flavors of the ratatouille to shine while adding a touch of elegance to the meal. A simple preparation—pan-seared with olive oil, garlic, and lemon—works best.

More About the Mediterranean Diet

The Mediterranean diet is often praised as one of the healthiest ways to eat, thanks to its focus on fresh, high-quality ingredients and balanced nutrition. Rich in vegetables, legumes, olive oil, whole grains, and lean proteins, this way of eating is not about strict rules or restrictions but about flavor, variety, and enjoyment.

In French food culture, eating well is not just about health—it’s about indulging in delicious, thoughtfully prepared meals that nourish both body and soul.

If you’re interested in more Mediterranean-inspired recipes and tips, explore our Food section for the secrets to effortless, balanced eating.