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Lemony Lentil and Roasted Eggplant Salad Recipe

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3.9 from 4 reviews

A vibrant and hearty Lemony Lentil and Roasted Eggplant Salad featuring tender roasted eggplant, bell pepper, and onion combined with French lentils and dressed in a zesty lemon-parsley vinaigrette. Enhanced with creamy feta, toasted almonds, and a spicy harissa-tahini drizzle, this Mediterranean-inspired salad is perfect for a flavorful, nutritious meal.

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
  • 1/2 tsp. kosher salt

Dressing

  • 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

Toppings and Harissa-Tahini Sauce

  • 1/2 cup feta cheese, crumbled
  • 1/3 cup sliced almonds, toasted (substitute: roasted pistachios)
  • 2 Tbsp. tahini (preferably smooth, pourable variety)
  • 2 to 3 tsp. harissa (adjust to desired spice level)
  • 2 tsp. fresh lemon juice
  • ~2 Tbsp. water, to thin sauce

Instructions

  1. Roast Veggies: Preheat your oven to 425ºF. Place the eggplant chunks on one half of a large rimmed baking sheet and the bell pepper and onion chunks on the other half. Toss all veggies in 2 to 3 tablespoons of olive oil until evenly coated, then season them evenly with 1/2 teaspoon kosher salt and 1/2 teaspoon cracked black pepper. Bake for 30 minutes, tossing halfway through, until the eggplant is browned and tender and the other vegetables are softened. Remove from oven and set aside.
  2. Boil Lentils: While the vegetables roast, place the French lentils, 3 cups of water, and 1/2 teaspoon salt into a medium saucepan. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered until lentils are tender, about 20 minutes. Drain any excess water and keep lentils warm.
  3. Prepare Lemon-Parsley Dressing: In a large mixing bowl, whisk together the 1/4 cup plus 1 tablespoon olive oil, finely chopped parsley, lemon zest and juice, grated garlic, ground coriander, 1/4 teaspoon kosher salt, and 1/4 teaspoon cracked black pepper. Add the warm, drained lentils into the dressing and toss gently to combine, allowing them to absorb the flavors. Then add the roasted vegetables and toss again. Taste and adjust seasoning with more salt or black pepper as needed.
  4. Mix Harissa-Tahini Sauce: In a small bowl, combine tahini, harissa, and 2 teaspoons fresh lemon juice. Gradually whisk in about 2 tablespoons of water until you achieve a smooth, pourable consistency.
  5. Assemble Salad: Spread half of the harissa-tahini sauce onto a serving platter or bowl. Transfer the lentil and vegetable mixture on top, then sprinkle with crumbled feta and toasted sliced almonds. Drizzle the remaining harissa-tahini sauce over the salad and garnish with extra chopped parsley. Optionally, add a few grinds of black pepper and serve with lemon wedges on the side for extra brightness.

Notes

  • Using French lentils helps the salad maintain texture since they don't become mushy when cooked.
  • Toasting almonds enhances their flavor; substitute with roasted pistachios for a slightly different taste.
  • Adjust harissa quantity to your preferred spice level or omit for a milder salad.
  • The harissa-tahini dressing can be thinned further with water or lemon juice if desired.
  • This salad can be served warm or at room temperature, making it versatile for different occasions.

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