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Lemony Lentil and Roasted Eggplant Salad Recipe

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4.2 from 7 reviews

This vibrant Lemony Lentil and Roasted Eggplant Salad combines tender roasted vegetables with hearty French lentils, all dressed in a bright lemon-parsley vinaigrette and topped with creamy feta, toasted almonds, and a spicy harissa-tahini drizzle. A perfect Mediterranean-inspired dish that is both nutritious and bursting with flavor.

Ingredients

Roasted Vegetables

  • 1 lb. eggplant, trimmed and cut into 1-inch chunks
  • 1 bell pepper (red or orange), cut into 1-inch chunks
  • 1 small red onion (or 1/2 large), cut into 1-inch chunks
  • 2 to 3 Tbsp. extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cracked black pepper

Lentils

  • 1 cup dried French lentils
  • 3 cups water (for boiling lentils)
  • 1/2 tsp. kosher salt

Dressing and Toppings

  • 1/4 cup + 1 Tbsp. extra-virgin olive oil
  • 1/4 cup finely chopped fresh parsley (plus more for garnish)
  • 1 lemon, zested and juiced
  • 1 garlic clove, grated
  • 3/4 tsp. ground coriander
  • 1/4 tsp. kosher salt
  • 1/4 tsp. cracked black pepper
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup sliced almonds, toasted (or substitute roasted pistachios)
  • 2 Tbsp. smooth tahini (preferably pourable, like Soom brand)
  • 2 to 3 tsp. harissa (adjust based on spice preference)
  • 2 tsp. fresh lemon juice
  • ~2 Tbsp. water (to thin harissa-tahini sauce)

Instructions

  1. Roast Veggies: Preheat your oven to 425ºF. On a large rimmed baking sheet, spread the eggplant chunks on one half and the bell pepper and red onion pieces on the other half. Drizzle with 2 to 3 tablespoons of olive oil—just enough to coat all the vegetables. Sprinkle evenly with 1/2 teaspoon kosher salt and 1/2 teaspoon cracked black pepper. Roast in the oven for 30 minutes, tossing the vegetables once halfway through, until the eggplant is golden brown and tender and the peppers and onion have softened. Remove from oven and set aside.
  2. Boil Lentils: While the vegetables are roasting, combine the dried French lentils, 3 cups of water, and 1/2 teaspoon kosher salt in a medium saucepan. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook uncovered for about 20 minutes, or until lentils are tender but not mushy. Drain any remaining water and set lentils aside.
  3. Prepare Lemon-Parsley Dressing: In a large mixing bowl, whisk together 1/4 cup plus 1 tablespoon extra-virgin olive oil, finely chopped fresh parsley, lemon zest and juice from one lemon, grated garlic, ground coriander, 1/4 teaspoon kosher salt, and 1/4 teaspoon cracked black pepper. Add the warm, drained lentils to the dressing and toss gently to coat, allowing them to absorb the bright flavors. Then fold in the roasted vegetables, mixing well. Taste the salad and adjust salt and pepper to your preference.
  4. Mix Harissa-Tahini Sauce: In a small bowl, combine 2 tablespoons tahini, 2 to 3 teaspoons harissa paste (depending on the spice level you want), and 2 teaspoons fresh lemon juice. Gradually whisk in approximately 2 tablespoons of water until the sauce is smooth and has a pourable consistency.
  5. Assemble Salad: Spread half of the harissa-tahini sauce evenly on a large serving platter or bowl. Spoon the lentil and roasted vegetable mixture on top. Sprinkle with crumbled feta cheese and toasted sliced almonds. Drizzle the remaining harissa-tahini sauce over the salad and garnish with additional chopped parsley. Add a few grinds of black pepper and serve with extra lemon wedges on the side for squeezing over, if desired.

Notes

  • French lentils are preferred as they hold their shape well; green or brown lentils can be substituted but may be softer.
  • To toast almonds, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
  • Harissa paste can vary in spice; start with less and add more to taste.
  • If tahini is too thick, add a little warm water to loosen it before mixing with harissa and lemon juice.
  • This salad can be served warm, at room temperature, or chilled.
  • Leftovers keep well in the refrigerator for up to 3 days.

Find it online: https://yumntasty.com/lemony-lentil-and-roasted-eggplant-salad-recipe/