Roasted Ratatouille With Lentils

Name: Roasted Ratatouille With Lentils
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1 cup le puy French 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; 2 medium eggplants, cubed; 3 medium zucchini, halved & sliced; 3 red bell peppers, cut into 1-inch pieces; 1 large onion, peeled, halved & sliced; 6 roma tomatoes, quartered lengthwise; 1 head garlic, cloves peeled & halved; 2 tablespoons crushed rosemary (or minced); 1 cup extra virgin olive oil; 2 teaspoons kosher salt

Submitted by Elmotoo

"Made this up last night & it is FABULOUS. It is very good at room temperature and the flavors improve as it sits, so it would work well made ahead for a picnic or potluck dinner."

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photo by Kiwi Kathy

Ready In:: 40mins
Ingredients:: 16
Serves:: 4-6

ingredients

lentils
1 cup le puy French 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 eggplants, cubed
3 medium zucchini, halved & sliced
3 red bell peppers, cut into 1-inch pieces
1 large onion, peeled, halved & sliced
6 roma tomatoes, 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.

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Reviews

I made a few changes, some by accident! I used canned diced tomatoes as I wanted it to be a bit soupy. For some reason, I thought "lentils" meant "yellow split peas". I can't explain that. At any rate, with the yellow split peas and all, a very very delicious summer dish! Super meaty and fresh. I will say I got about double the amount of suggested servings. Will make again!

MechanicalJen
This recipe is great. It is pretty warm here so I decided to cook it in the morning and eat it chilled for dinner. It is absolutely delicious, it is a wonderful dish to enjoy on a hot summer's day. Thanks for sharing!

Tea Girl
Delightful treat with great flavours. Don't chop the onion too thinly though as some of my pieces of onion and garlic got a tad burnt. I served it sold with thinly sliced cold rump steak. The flavour worked really well. Made for Aussie / Kiwi Swap January 2012.

Kiwi Kathy
*Made for Australia/NZ Swap # 53* Wish I could give 10 stars -- and that DH had been in time to photograph ! Just the 2 of us, But I kept on chopping monster amounts of veggies -- roasted 1/2 first night and remainder the next -- NOW I have enough cooked for warming a 3rd night !! Could not find "le puy" lentils, so used what was available -- I think they may not have absorbed the liquid as well, but surely added to the taste ! We have a large grill basket, so will be making this up for the grill during the hot summer ! Thanks for posting this colorful and delicious recipe, Bethie !!

NurseJaney