Roasted Ratatouille With Lentils Recipes
LENTIL RATATOUILLE
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
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
ROASTED RATATOUILLE WITH LENTILS
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
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.
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