Roasted Ratatouille With Lentils Recipe

Name: Roasted Ratatouille With Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: lentils; 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; ratatouille; 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

Servings: persons

lentils
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
ratatouille
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

1
Preheat oven to 450u00b0F.
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.

985

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: lentils, 1 cup le puy French lentils, 2 1/2 cups vegetable broth, 1 cup white wine, and more.

Yes, Roasted Ratatouille With Lentils falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Ratatouille With Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions