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!
- 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
Directions See How It's Made
- 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.