Roasted Ratatouille With Lentils

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 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

1. 1

   Preheat oven to 450°F.

2. 2

   Combine lentils through rosemary in a 3qt saucepan. Bring to a simmer, cover & cook on low 20 minutes.

3. 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. 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. 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. 6

   Combine all ingredients in a large bowl and enjoy.