Roasted Ratatouille With Lentils

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup le puy french lentils
• 2 1/2 cups vegetable broth
• 1 cup 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

Recipe

• 1 preheat oven to 450°f.
• 2 combine lentils through rosemary in a 3qt saucepan. bring to a simmer, cover & cook on low 20 minutes.
• 3 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.
• 4 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.
• 5 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.
• 6 combine all ingredients in a large bowl and enjoy.