Lentil Ratatouille Recipes

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.

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.