Introduction
Discover the delightful and nutritious world of lentils with this easy and tasty recipe. By combining hearty lentils with roasted eggplant, fresh salad ingredients, and a zesty garlic lemon dressing, you’ll create a satisfying dish that’s both healthy and full of flavor. Perfect for a light meal or as a side dish, this recipe embraces simplicity while delivering on taste.
Detailed Ingredients with Measures
1 cup dried green or brown lentils (or French/puy)
1 cup vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
1 1/2 cups water
1 large garlic clove, smashed, skin removed
Lemon peel (about 1.5 x 5 cm / 3/4 x 2″)
1 bay leaf, dry or fresh
2 sprigs thyme, or 1/2 tsp dried thyme
1 rib celery, broken into 3 or 4 pieces (or just a handful of celery leaves, can skip)
700g / 1.4 lb eggplant / aubergine (2 medium)
2 1/2 tbsp olive oil
1/4 tsp EACH salt and pepper
2 tbsp lemon juice (or cider vinegar, white or red wine vinegar)
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove, minced using garlic press
1 tsp thyme leaves, fresh (or 1/2 tsp dried – can omit, or other herbs)
1 tsp sugar, optional
1/2 tsp EACH salt + black pepper
250g / 8 oz cherry tomatoes, halved (large quartered)
2 handfuls rocket / arugula lettuce, torn into 5cm / 2″ pieces
60g / 2 oz feta, crumbled (or more!)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Enjoy preparing this flavorful lentil salad, complemented by roasted eggplant and a refreshing dressing!
Detailed Directions and Instructions
Dressing Preparation
Shake the dressing ingredients – lemon juice, olive oil, Dijon mustard, minced garlic, thyme, sugar (if using), salt, and pepper – in a jar until well combined.
Lentil Cooking
1. In a saucepan, combine the dried lentils, vegetable or chicken broth, water, smashed garlic, lemon peel, bay leaf, thyme, and celery.
2. Bring the mixture to a simmer over medium heat.
3. Once simmering, cover with a lid and reduce the heat to medium-low to maintain a gentle simmer.
4. Cook the lentils for 20 minutes (for al dente) or 25 minutes (for soft), stirring occasionally.
5. After cooking, drain the lentils and remove the flavoring ingredients (garlic, lemon peel, bay leaf, celery). Briefly rinse to remove any grit, being careful not to wash away all the flavor. Shake off excess water.
Roasted Eggplant
1. Preheat the oven to 240°C / 450°F (or 220°C fan).
2. Line a baking tray with parchment or baking paper.
3. Cut the eggplant into large cubes, roughly 3 cm / 1.2 inches.
4. In a large bowl, drizzle the eggplant cubes with olive oil, salt, and pepper. Toss well to coat evenly.
5. Spread the eggplant in a single layer on the prepared baking tray.
6. Roast in the oven for 20 minutes, then flip the cubes and roast for an additional 10 minutes until they are caramelized on the edges and soft on the inside.
Assembling the Salad
1. In the pan with the cooked lentils, add the halved cherry tomatoes and torn rocket/arugula.
2. Drizzle the majority of the dressing over the mixture and toss gently to combine.
3. Transfer the lentil salad onto a serving platter.
4. Pile the roasted eggplant on top.
5. Drizzle the remaining dressing over the eggplant and sprinkle with crumbled feta.
6. Serve warm or at room temperature, and enjoy it with a side of flatbread or crusty bread.
Notes
Lentils
Green or brown lentils are recommended as they hold their shape when cooked. French (Puy) lentils work well, too, but avoid red or yellow lentils as they become too soft for this dish. For canned lentils, use 2 cans, drain, rinse, and microwave until warmed before adding some dressing to marinate.
Garlic Preparation
To prepare the garlic, use the side of a knife and hit it with your palm to burst it open while keeping it mostly intact. This enhances the flavor in the broth but allows easy removal later.
Herb Variations
Thyme pairs excellently with eggplant, but feel free to use parsley, chives, or sliced green onions. Coriander/cilantro also adds a great Middle Eastern flavor.
Storage Tips
The salad can be stored for 2 to 3 days. Note that the eggplant may become slightly watery, but the dish remains delicious. To serve, bring it to room temperature or warm it slightly, tossing well. A fresh squeeze of lemon may enhance the flavor.
Nutritional Information
The nutrition per serving is calculated assuming 4 servings.
Cook techniques
Cooking Lentils
Place lentils in a saucepan with broth and water, bring to a simmer, then cover and reduce heat to maintain a gentle simmer. Cook for 20-25 minutes until desired tenderness is achieved.
Roasting Eggplant
Cut eggplant into cubes, coat with oil, salt, and pepper, and spread on a lined baking tray. Roast in a preheated oven at 240°C (450°F) for 20 minutes, flip, and roast for an additional 10 minutes until caramelized.
Making Garlic Lemon Dressing
Combine lemon juice, olive oil, Dijon mustard, minced garlic, thyme, sugar, salt, and pepper in a jar. Shake well to emulsify the dressing.
Preparing the Salad
Mix cherry tomatoes and arugula with cooked lentils, drizzle with dressing, and toss to combine. Top with roasted eggplant and crumbled feta.
FAQ
Can I use canned lentils for this recipe?
Yes, you can use 2 cans of drained and rinsed lentils, warming them in the microwave.
What type of lentils work best?
Green or brown lentils hold their shape well, while French lentils are also a good option. Avoid red or yellow lentils as they become too soft.
How can I enhance the flavor of the eggplant?
Consider using fresh herbs like parsley, chives, or cilantro to complement the eggplant’s flavor and add a Middle Eastern vibe.
How should I store leftovers?
Store in an airtight container in the refrigerator for 2-3 days. Reheat slightly or serve at room temperature before enjoying.
What can I serve with this dish?
This salad pairs well with flatbread or crusty bread for a fulfilling meal.
Conclusion
This Tasty Lentils dish, complemented by roasted eggplant and fresh salad ingredients, offers a delightful combination of flavors and textures. The creaminess of the feta, the earthiness of the lentils, and the smokiness of the roasted eggplant create a satisfying and nourishing meal that is easy to prepare and can be enjoyed warm or at room temperature. Perfect for lunch or dinner, this recipe is sure to become a favorite!
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