Roasted Ratatouille With Lentils

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Ingredients:

Ratatouille

  • 1 cup lentils
  • 2 1/2 cups homemade beef or chicken broth
  • 1 cup white wine
  • 1 teaspoon kosher salt
  • 2 teaspoons herbes de provence
  • 1 bay leaf
  • 1 sprig rosemary

Lentils:

  • 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
  • 12 large cloves of garlic, cloves peeled & halved
  • 2 tablespoons crushed rosemary ( or minced)
  • 1 cup melted coconut oil
  • 2 teaspoons kosher salt

Directions

  • 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 coconut 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.
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