Lentil Ratatouille Recipes

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ROASTED RATATOUILLE WITH LENTILS



Roasted Ratatouille With Lentils image

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.

Provided by Elmotoo

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

LENTIL RATATOUILLE



Lentil Ratatouille image

Lentils add a hearty punch to the classic French ratatouille, a blend of sautéed fresh eggplant, zucchini, peppers and tomatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
4 cups diced eggplants (2 medium)
2 cups chopped zucchini (2 medium)
1 cup chopped red bell pepper (1 medium)
1/2 cup chopped onion (1 medium)
2 garlic cloves, crushed
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (28 oz) Progresso™ whole peeled tomatoes with basil (Italian style), undrained
2 cups cooked lentils

Steps:

  • Heat oil in 10-inch skillet over medium-high heat. Cook eggplant, zucchini, bell pepper, onion and garlic in oil about 4 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in remaining ingredients except lentils, breaking up tomatoes; reduce heat. Simmer uncovered about 10 minutes to blend flavors. Stir in lentils; cook until hot.

Nutrition Facts : Calories 305, Carbohydrate 57 g, Cholesterol 0 mg, Fiber 20 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 450 mg

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