Summer Ratatouille with Beluga Lentils

Ingredients

• 1 tsp sea salt (optional)
• pepper
• 1/4 tsp crushed red pepper
• 2 tbsp extra virgin olive oil
• 8 garlic cloves, whole
• 1 medium yellow squash, chopped
• 1 medium zucchini squash, chopped
• 1 medium yellow onion, sliced
• 2 medium tomatoes, chopped or 14 oz can diced tomatoes, drained
• 8 oz sliced mushrooms
• 1 medium bell pepper, seeded and chopped
• 2 tbsp mixed fresh herbs (dill, basil, rosemary, sage, thyme, etc.)
• 1 cup beluga (black) lentils or green lentils
• 1 3/4 cup water
• 1/4 tsp sea salt (optional
• 4 sprigs fresh thyme