-
1
Preheat the oven to 300.
-
2
Put the tomatoes in a small baking dish, cut side up.
-
3
Add the basil, bay leaf, garlic and halved shallot.
-
4
Add the olive oil and season with salt and pepper.
-
5
Cover with foil and bake the tomatoes for about 2 hours, until very tender.
-
6
Let cool slightly.
-
7
Using a slotted spoon, transfer the tomatoes to a plate and break them up slightly.
-
8
Reserve the tomato oil.
-
9
Discard the basil, bay leaf, garlic and shallot.
-
10
In a small saucepan, heat 1 teaspoon of the tomato oil with half of the minced shallot and cook over moderate heat until softened, 2 minutes.
-
11
Add the lentils and 3 cups of water; season with salt and pepper.
-
12
Simmer over high heat until the lentils are tender, 15 minutes; drain and transfer to a large bowl.
-
13
Stir in the vinegar, oregano, 1/4 cup of the tomato oil and the remaining minced shallot.
-
14
Season with salt and pepper.
-
15
Heat a cast-iron grill pan.
-
16
In a medium bowl, toss the green beans with 1 tablespoon of the tomato oil and season with salt and pepper.
-
17
Grill over high heat, turning once, until lightly charred, 2 minutes.
-
18
In a large skillet, heat 1 tablespoon of the tomato oil.
-
19
Add the diced pancetta and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes.
-
20
Add the pattypans and the crushed red pepper, season with salt and cook for 1 minute.
-
21
Add the roasted tomatoes and green beans and cook, stirring, for 1 minute.
-
22
Spoon the vegetable mixture onto 4 plates and drizzle half of the lentil vinaigrette on top.
-
23
Add the arugula to the remaining lentil vinaigrette and toss.
-
24
Mound the arugula on the green bean salad and serve.
