Vegetarian lentil ratatouille with feta

Ingredients for 4 servings:

• 1 zucchini
• 1 eggplant(s)
• 1 bell pepper(s), red
• 1 apple
• 1 garlic clove(s)
• 1 sprig(s) rosemary
• 100 g beluga lentils
• some olive oil
• 720 ml tomatoes, pureed
• 1 bay leaf
• 150 g lentils, red
• salt and pepper
• 12 cherry tomatoes, halved
• 200 g feta cheese, crumbled

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

with red and black lentils

Preheat oven to 200°C (top/bottom heat). Wash, peel, or trim the zucchini, eggplant, bell pepper, and apple, and dice them. Peel and finely chop the garlic. Wash the rosemary and shake dry. Cook the beluga lentils according to the package instructions. Meanwhile, heat olive oil in a large pot and briefly roast the garlic and rosemary. Pour in the passata and bring to a simmer with the bay leaf. Cook the red lentils for about 10 minutes. Remove the rosemary and bay leaf. Add the zucchini, eggplant, and bell peppers and cook on low heat for 15 minutes. Season with salt and pepper. Pour everything into a large baking dish and top with the lightly salted beluga lentils, halved cherry tomatoes, apple pieces, and crumbled feta. Bake in a hot oven on the middle rack for about 20 minutes.