Kasha, Lentil, and Roasted Vegetable Kugel (or Loaf)

Ingredients

• 5 cups Spanish or other sweet onions peeled and diced
• 1 ½ cups canola or toher vegetable oil
• 8 medium tomatoes sliced thin (about 10 cups) or 2 cups sun-dried tomatoes
• 5 tablespoons salt
• 4 teaspoons freshly ground black pepper
• 4 large carrots peeled and diced (about 3 cups)
• 3 medium turnips (about 3 cups)
• 1 large eggplant diced
• 2 cups French lentils
• 8 cups water
• 1 ½ cups whole kasha
• 3 large whole eggs
• 1 1/3 cups vegetable stock
• 1 teaspoon crushed red pepper
• 2 tablespoons fresh thyme

Instructions

1. 1
   Put the onions in a sauté pan with 1//2 cup of the oil. Sauté slowly, until the onions are caramelized, stirring occasionally, for about 20 minutes.
2. 2
   Meanwhile, preheat the oven to 350 degrees and put the fresh tomatoes in a mixing bowl. Toss with ½ cup oil and sprinkle with 1 tablespoon of the salt and a teaspoon of the pepper. Place in a single layer in a jelly-roll pan and bake for about 45 minutes, or until golden brown and the juice has evaporated.
3. 3
   Toss the carrots, parsnips, turnips, and eggplant in a bowl with the remaining ½ cup oil, 2 tablespoons salt, and 3 teaspoons of pepper. Place on a cookie sheet and bake in the oven for 20 to 30 minutes or until golden brown and tender, but not mushy.
4. 4
   Put the lentils in a saucepan with 6 cups of the water and bring to a boil. Boil for about 10 minutes, uncovered, or until tender.
5. 5
   Put the kasha in a bowl. Beat 1 of the eggs and add to the kasha, coating it well.
6. 6
   Heat a heavy 6-cup saucepan and add the kasha. Stir continuously until toasted about 1 to 2 minute. Add remaining 2 cups cold water and cover. Simmer, 10 to 12 minutes, or until the kasha is tender but not mushy.
7. 7
   Mix the onions, the roasted tomatoes, carrots, turnips, parsnips, eggplant, lentils, and kasha together in a large bowl. Stir in the remaining 2 eggs, vegetable stock, 2 tablespoons more salt, crushed red pepper, and remaining thyme.
8. 8
   Place in a greased 9 X 13-inch baking dish and bake for 30 to 40 minutes or until light-golden brown and firm to the touch.