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Vibrant Citrus-Spiced Lentil and Charred Eggplant Salad
Boost your health with this vibrant citrus-spiced lentil and charred eggplant salad. A nutrient-rich, big beautiful salad bursting with flavors.
Welcome to a world where salads are not just sides but the star of the meal! Introducing our Vibrant Citrus-Spiced Lentil and Charred Eggplant Salad—a dish that combines the earthiness of lentils with the smoky allure of charred eggplant, all brightened by a zesty citrus dressing. This salad is a powerhouse of nutrition, offering plant-based protein, fiber, and an array of vitamins and minerals.
Why settle for the ordinary when you can have extraordinary? This salad is a testament to the beauty and complexity of fresh, wholesome ingredients coming together in a symphony of flavors and textures. Lentils provide a hearty base, while eggplants lend a creamy, smoky note after being charred to perfection. A citrus-infused dressing ties everything together, creating a refreshing and satisfying meal that's perfect for any occasion.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mediterranean
Boost your health with this vibrant citrus-spiced lentil and charred eggplant salad. A nutrient-rich, big beautiful salad bursting with flavors.
Ingredients
- • green lentils: 1 cup, dry
- • water: 3 cups
- • medium eggplants: 2, sliced into 1/2-inch rounds
- • cherry tomatoes: 1 cup, halved
- • red onion: 1 small, thinly sliced
- • fresh parsley: 1/2 cup, chopped
- • fresh mint leaves: 1/4 cup, chopped
- • orange: 1, juiced
- • lemon: 1, juiced
- • olive oil: 2 tablespoons
- • smoked paprika: 1 teaspoon
- • cumin: 1 teaspoon
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your grill or grill pan over medium-high heat. Lightly brush the eggplant slices with olive oil and season with salt and pepper. Grill for about 3-4 minutes on each side until charred and tender. Set aside to cool slightly.
- 2 While the eggplant is grilling, in a medium saucepan, add the lentils and water. Bring to a boil, then reduce the heat to a simmer. Cook for 20 minutes or until lentils are tender but not mushy. Drain any excess water and set aside to cool.
- 3 In a small bowl, whisk together the orange juice, lemon juice, olive oil, smoked paprika, cumin, salt, and black pepper to create the dressing.
- 4 In a large salad bowl, combine the cooled lentils, cherry tomatoes, red onion, parsley, and mint. Toss with the citrus dressing until everything is well coated.
- 5 Arrange the charred eggplant slices on top of the salad, gently pressing them into the lentil mixture. Add more herbs for garnish if desired. Serve immediately or let the flavors meld for a few minutes before serving.
Serving Suggestions
- • This vibrant salad shines on its own but pairs wonderfully with some whole-grain pita chips or a side of warm flatbread, offering a satisfying crunch. To enhance the citrus notes, try serving it with a chilled glass of sparkling water with a slice of orange or lemon. For a heartier meal, consider adding a side of grilled chicken breast or tofu for extra protein. This salad's refreshing flavors make it a perfect companion to lighter-bodied white wines, such as a crisp Sauvignon Blanc.
Storage Tips
To store any leftovers, place the salad in an airtight container and refrigerate for up to 3 days. For best results, keep the dressing separate and add it just before serving to maintain the salad's crispness. If the eggplant becomes too soft, consider reheating it briefly on a grill or pan to revive its texture.
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