Tian with Spiced Lentils & Goat Cheese Soufflé (Provençal Baked Vegetables)

Name: Tian with Spiced Lentils & Goat Cheese Soufflé (Provençal Baked Vegetables)
Ingredients: 4 cups (1 L) vegetable broth; 1 Tbsp (15 mL) olive oil; 1 cup (250 mL) yellow onion, small dice; 2 Tbsp (30 mL) garlic, minced; 1 tsp (5 mL) cumin; 1 tsp (5 mL) dried oregano; red pepper flakes, to taste; 1 (14.5 oz) can diced tomatoes; salt; pepper; 2 large zucchini, thinly sliced; 2 large yellow squash, thinly sliced; 1 red bell pepper, thinly sliced; 1 orange bell pepper, thinly sliced; 1 large eggplant, thinly sliced; ½ tsp (2 mL) dried oregano; ¼ cup (60 mL) unsalted butter; ¼ cup (60 mL) all-purpose flour; 2 cups (500 mL) milk, warmed; 4 large eggs, separated; 8 oz (250 g) Goat’s cheese, crumbled; ¼ cup (60 mL) grated Parmesan cheese; ¼ tsp (1 mL) salt

www.lentils.org

A layered baked entree dish of lentils, roasted zucchini, squash, bell peppers, and eggplant, topped with a Goat's cheese souffle, served warm with fresh herbs.

Keywords

main dish
french
whole red
vegetarian
foodservice
english

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