Lentil Salad with Roasted Veggies

Serves 1
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Directions

  1. 1Place the whole garlic cut in half, red peppers, and eggplants on a baking tray lined with baking paper.
  2. 2Place the whole garlic cut in half, red peppers, and eggplants on a baking tray lined with baking paper.
  3. 3Place the whole garlic cut in half, red peppers, and eggplants on a baking tray lined with baking paper.
  4. 4Drizzle or rub them lightly with olive oil.
  5. 5Drizzle or rub them lightly with olive oil.
  6. 6Drizzle or rub them lightly with olive oil.
  7. 7Add salt and pepper.
  8. 8Add salt and pepper.
  9. 9Add salt and pepper.
  10. 10Roast for 30–40 minutes, until the vegetables are soft and nicely charred.
  11. 11Roast for 30–40 minutes, until the vegetables are soft and nicely charred.
  12. 12Roast for 30–40 minutes, until the vegetables are soft and nicely charred.
  13. 13Rinse the lentils.
  14. 14Rinse the lentils.
  15. 15Rinse the lentils.
  16. 16Boil lentils until tender.
  17. 17Boil lentils until tender.
  18. 18Boil lentils until tender.
  19. 19Drain and set aside.
  20. 20Drain and set aside.
  21. 21Drain and set aside.
  22. 22Let the roasted vegetables cool slightly, then peel the skin off the peppers and eggplants.
  23. 23Let the roasted vegetables cool slightly, then peel the skin off the peppers and eggplants.
  24. 24Let the roasted vegetables cool slightly, then peel the skin off the peppers and eggplants.
  25. 25Roughly mash the peppers and eggplants together and squeeze the roasted garlic out of its skin.
  26. 26Roughly mash the peppers and eggplants together and squeeze the roasted garlic out of its skin.
  27. 27Roughly mash the peppers and eggplants together and squeeze the roasted garlic out of its skin.
  28. 28Chop the mashed peppers.
  29. 29Chop the mashed peppers.
  30. 30Chop the mashed peppers.
  31. 31Chop the eggplant.
  32. 32Chop the eggplant.
  33. 33Chop the eggplant.
  34. 34Chop the parsley.
  35. 35Chop the parsley.
  36. 36Chop the parsley.
  37. 37In a large bowl, combine the cooked lentils, mashed roasted vegetables, garlic, and chopped parsley.
  38. 38In a large bowl, combine the cooked lentils, mashed roasted vegetables, garlic, and chopped parsley.
  39. 39In a large bowl, combine the cooked lentils, mashed roasted vegetables, garlic, and chopped parsley.
  40. 40Season with salt and pepper.
  41. 41Season with salt and pepper.
  42. 42Season with salt and pepper.
  43. 43Drizzle with olive oil and red wine vinegar.
  44. 44Drizzle with olive oil and red wine vinegar.
  45. 45Drizzle with olive oil and red wine vinegar.
  46. 46Mix everything well and adjust the seasoning if needed.
  47. 47Mix everything well and adjust the seasoning if needed.
  48. 48Mix everything well and adjust the seasoning if needed.
  49. 49Serve and enjoy.
  50. 50Serve and enjoy.
  51. 51Serve and enjoy.

Ingredients

  • 1 cup green or brown lentils
  • 1 cup green or brown lentils
  • 1 cup green or brown lentils
  • 200 g green or brown lentils
  • 200 g green or brown lentils
  • 200 g green or brown lentils
  • 3 red bell peppers
  • 3 red bell peppers
  • 3 red bell peppers
  • 2 medium eggplants
  • 2 medium eggplants
  • 2 medium eggplants
  • 1 whole head garlic
  • 1 whole head garlic
  • 1 whole head garlic
  • 0.5 bunch fresh parsley
  • 0.5 bunch fresh parsley
  • 0.5 bunch fresh parsley
  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 80 ml extra virgin olive oil
  • 80 ml extra virgin olive oil
  • 80 ml extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 0.25 cup red wine vinegar
  • 0.25 cup red wine vinegar
  • 50 ml red wine vinegar
  • 50 ml red wine vinegar
  • 50 ml red wine vinegar
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste black pepper
  • to taste black pepper
  • to taste black pepper

Equipment

ovenbaking traylarge bowl
Lentil Salad with Roasted Veggies | Clip Recipe