Roasted Ratatouille With Lentils

READY IN: 40mins
Recipe 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.

Top Review by MechanicalJen

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!

Ingredients Nutrition

Directions

  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.

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