Catalan Escalivada with Romesco Lentils

Ingredients

• 1 red bell pepper, sliced
• 1 eggplant, sliced into planks
• 1 red onion, cut into wedges
• 3 tbsp olive oil, divided
• 1 1/2 cups cooked brown lentils
• 1/3 cup roasted almonds
• 1 roasted red pepper from a jar, drained
• 1 small tomato, grated or finely chopped
• 1 garlic clove
• 1 tbsp sherry vinegar
• 1 tsp smoked paprika
• 2 tbsp chopped parsley
• Kosher salt and black pepper

Steps

1. Heat oven to 450°F. Toss fresh pepper, eggplant and onion with 2 tablespoons oil, salt and pepper on a sheet pan.
2. Roast until vegetables are tender and charred at the edges, 22 to 25 minutes; let cool slightly.
3. Blend almonds, jarred pepper, tomato, garlic, vinegar, paprika and remaining oil into a textured romesco sauce. Season to taste.
4. Warm lentils in a small pan with a splash of water, salt and pepper.
5. Spread lentils across four shallow bowls and arrange roasted vegetables on top.
6. Spoon romesco over the vegetables and finish with parsley.

Allergen note: Contains tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.