Ratatouille Lentil Soup

• 4 cups Water
• 1 (14.5 oz.) can diced tomatoes in juice
• 1 cup brown lentils
• 1/2 cup red wine
• 1 Tsp. Kosher Salt
• 1 Japanese eggplant, diced
• 1 red bell pepper, cored and diced
• 1 zucchini, diced into 1-inch chunks
• 2 Tbsp. olive oil
• 1 tbsp. minced garlic
• 1 cup California Ripe Olives, halved
• 1/4 cup chopped basil

1 Bring water, tomatoes, lentils and red wine to a boil in a large pot. 2 Season with cumin and 1/2 teaspoon of salt, turn heat down to low and simmer for 35-40 minutes. 3 While lentils are cooking, toss eggplant, peppers and zucchini in a large bowl with olive oil, garlic and remaining salt. 4 Spread onto a baking sheet in one even layer and roast in a 450°F oven for 12-15 minutes until golden. 5 Transfer cooked vegetables to lentils and stir in California Ripe Olives and basil. Source: California Olive