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

Directions

1. In a medium pot, combine lentils, broth, oil, onion, garlic, cumin, oregano, red pepper flakes, and tomatoes with their juices. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Season with salt and pepper to taste. Set aside to cool slightly.
2. Preheat oven to 400°F (200°C). In a large bowl, toss zucchini slices, squash, red bell pepper, orange bell pepper, and eggplant with oil, oregano, salt, and pepper to taste. Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes, or until tender and slightly browned.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in warmed milk until a smooth béchamel sauce forms. Remove from heat and let cool slightly.
4. Separate egg yolks from whites. In a large bowl, whisk egg yolks, Goat’s cheese, Parmesan, salt, and nutmeg until combined. Gently fold the cooled béchamel sauce into the Goat’s cheese mixture.
5. In a clean, grease-free bowl, whisk egg whites with an electric mixer until stiff peaks form. Gently fold egg whites into the Goat’s cheese mixture, one-third at a time, until just incorporated. Be careful not to overmix.
6. Lightly grease a 9x13 inch baking dish. Spread cooled lentils in an even layer on the bottom of the dish. Top with a layer of roasted vegetables, arranging in a decorative pattern if desired. Repeat with another layer of lentils and vegetables. Carefully pour the Goat’s cheese soufflé mixture over the top layer of vegetables, spreading it evenly.
7. Preheat oven to 375°F (190°C). Bake the tian for 30-35 minutes, or until the soufflé is puffed and golden brown.
8. Let the tian cool slightly before serving. Optionally garnish with fresh herbs like chives, parsley, or thyme and enjoy warm.