Lentil Salad with Roasted Veggies
Serves 1
Directions
- 1Place the whole garlic cut in half, red peppers, and eggplants on a baking tray lined with baking paper.
- 2Drizzle or rub them lightly with olive oil.
- 3Add salt and pepper.
- 4Roast for 30–40 minutes, until the vegetables are soft and nicely charred.
- 5Rinse the lentils.
- 6Boil lentils until tender.
- 7Drain and set aside.
- 8Let the roasted vegetables cool slightly, then peel the skin off the peppers and eggplants.
- 9Roughly mash the peppers and eggplants together and squeeze the roasted garlic out of its skin.
- 10Chop the mashed peppers.
- 11Chop the eggplant.
- 12Chop the parsley.
- 13In a large bowl, combine the cooked lentils, mashed roasted vegetables, garlic, and chopped parsley.
- 14Season with salt and pepper.
- 15Drizzle with olive oil and red wine vinegar.
- 16Mix everything well and adjust the seasoning if needed.
- 17Serve and enjoy.
Ingredients
- 1 cup green or brown lentils
- 200 g green or brown lentils
- 3 red bell peppers
- 2 medium eggplants
- 1 whole head garlic
- 0.5 bunch fresh parsley
- 0.33 cup extra virgin olive oil
- 80 ml extra virgin olive oil
- 0.25 cup red wine vinegar
- 50 ml red wine vinegar
- to taste salt
- to taste black pepper
Equipment
ovenbaking traylarge bowl
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