Ratatouille lentil soup has one foot in each season

I am not ready for sweaters. Not quite yet. And all the pumpkin-spice devotees need to sit down and let me finish my margarita.

Still, there is something intoxicating about the first feeling of autumn in the air. The days are growing shorter. A few leaves are beginning to turn. Summer mornings have lost their loud sparkle and begun to whisper, while sunflowers, mums and dahlias prepare to steal the final scene.

This may be my favorite time of year. That fleeting transition when the garden has not accepted that summer is ending, but a curl of wood smoke and a chilly evening make soup sound like a very good idea.

Ratatouille lentil soup is my culinary compromise: one foot in summer’s garden and the other stepping toward soup season.

Classic ratatouille celebrates eggplant, zucchini, peppers and tomatoes. Roasting the vegetables gives them caramelized sweetness and beautifully browned edges. Lentils transform them into an inexpensive, satisfying main dish packed with protein and fiber.

As always, use what you have.

Substitute yellow squash for zucchini, use fresh tomatoes when they are abundant or add that slightly imperfect pepper hiding in the crisper. Ratatouille is a formula, not a vegetable roll call enforced by the French culinary police.

The soup is even better the following day and freezes nicely. For a meatier variation, add browned Italian sausage. Either way, it is summer produce dressed for autumn, delicious and cheaper than therapy for those of us not quite ready to let the season go.

ROASTED RATATOUILLE LENTIL SOUP

Yield: 8 servings 5 tablespoons olive oil, divided, plus more for serving 1 medium eggplant, unpeeled and cut into 1/2-inch cubes 1 large yellow onion, chopped 2 zucchini, cut into 1/2-inch halfmoons 1 yellow summer squash, cut into 1/2 inch half-moons 1 red bell pepper, coarsely chopped 1 1/2 teaspoons kosher salt, divided, plus more to taste 1/2 teaspoon black pepper, divided, plus more to taste 6 garlic cloves, minced 1 teaspoon Italian seasoning 2 tablespoons tomato paste 7 to 8 cups lower-sodium vegetable broth 1 (14.5-ounce) can diced, roasted tomatoes 1 1/2 cups uncooked green or brown lentils, rinsed 1 tablespoon balsamic vinegar Grated Parmesan cheese, optional

Heat oven to 425 F. Divide eggplant, zucchini, squash, onion and bell pepper between two large, rimmed baking sheets. Toss with 4 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Arrange in even layers. Roast for 25 to 35 minutes, stirring and rotating pans halfway through, until vegetables are tender and browned around the edges. Remove any vegetables that finish early.

Meanwhile, heat remaining tablespoon oil in a large soup pot over medium heat. Add garlic and Italian seasoning; cook, stirring, for 30 seconds. Add tomato paste and cook, stirring constantly, until it darkens to a rusty red, about 2 minutes.

Add 7 cups broth, tomatoes, lentils, remaining salt and pepper. Bring to a boil, reduce heat and simmer uncovered, stirring occasionally, until lentils are almost tender, 30 to 40 minutes.

Add roasted vegetables and simmer for 5 to 10 minutes, until lentils are tender. Add more broth as needed to reach the desired consistency. Remove from heat; stir in balsamic vinegar. Taste and adjust seasoning.

Serve with a drizzle of olive oil and Parmesan, if desired. Add basil, if you have some.

Autumn will arrive whether I approve of it or not; seasons have never been especially interested in my scheduling preferences. Until then, I’ll enjoy summer’s final vegetables in a steaming bowl, keep the margarita glass within reach and postpone the sweaters for one more perfectly delicious evening.

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Lifestyle expert Patti Diamond is the penny-pinching, partyplanning, recipe developer and content creator of the website Divas On A Dime — Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasona dime.com

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