roasted ratatouille with lentils

[Guest guest]

i concocted this last night & it was amazing!

 

roasted ratatouille with lentils

 

lentils

 

1 cup french le puy lentils

2 1/2 cups vegetable broth

1 cup white wine

1 teaspoon kosher salt

2 teaspoons herbes de provence

1 bay leaf

1 sprig rosemary

 

ratatouille

 

2 medium eggplant, cubed

3 medium zucchini, halved & sliced

3 red bell pepper, cut into 1-inch pieces

1 large onion, peeled, halved & sliced

6 roma tomato, quartered lengthwise

1 head garlic, cloves peeled & halved

2 tablespoons crushed rosemary (or minced)

1 cup extra virgin olive oil

2 teaspoons kosher salt

 

 

Directions

 

Preheat oven to 450°F.

 

Combine lentils through rosemary in a 3qt saucepan. Bring to a

simmer, cover & cook on low 20 minutes.

 

Put prepared vegetables on roasting pans (I need 3 of them - 1 for

eggplant, 1 for tomatoes, zucchini & onions, 1 for peppers & garlic).

Sprinkle evenly with crushed rosemary then drizzle with olive oil,

coating vegetables well.

 

Roast for 20 minutes. Check for doneness - they should be browned

lightly & softened. If not quite ready, leave them in until they are.

When done, remove from oven & sprinkle lightly & evenly with kosher

salt.

 

Check lentils: they should be cooked but not mushy. If there is still

a lot of liquid, uncover & turn heat up. You want enough liquid to be

saucy not soupy. On the drier side is ok, just be careful not to

scorch them.

 

Combine all ingredients in a large bowl and enjoy.

 

Beth