# Lentil Salad with Roasted Veggies

It is a hearty and refreshing Mediterranean lentil salad that keeps well in the fridge for days.

- Cuisine: Mediterranean
- Category: Salad
- Language: en

## 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

## Instructions

1. Place the whole garlic cut in half, red peppers, and eggplants on a baking tray lined with baking paper.
2. Drizzle or rub them lightly with olive oil.
3. Add salt and pepper.
4. Roast for 30–40 minutes, until the vegetables are soft and nicely charred.
5. Rinse the lentils.
6. Boil lentils until tender.
7. Drain and set aside.
8. Let the roasted vegetables cool slightly, then peel the skin off the peppers and eggplants.
9. Roughly mash the peppers and eggplants together and squeeze the roasted garlic out of its skin.
10. Chop the mashed peppers.
11. Chop the eggplant.
12. Chop the parsley.
13. In a large bowl, combine the cooked lentils, mashed roasted vegetables, garlic, and chopped parsley.
14. Season with salt and pepper.
15. Drizzle with olive oil and red wine vinegar.
16. Mix everything well and adjust the seasoning if needed.
17. Serve and enjoy.

## Equipment

- oven
- baking tray
- large bowl

## Source

- Original video: https://vm.tiktok.com/ZNdD21Pug/
- Recipe page: https://www.cliprecipe.com/recipe/4da9a13b-a757-4524-bdcc-69e73d2c3089
- Extracted: 2025-06-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt