Preparation
15 minutes
Cook Time
35 minutes
Serves
4
Cooking Level
Medium
Ingredients
- For the salad:
- 2 2 ct Pure Flavor® Craft House Collection® Baby Eggplants, cut into large cubes
- 2 4 oz Pure Flavor® Juno® Bites Red Grape Tomatoes, halved
- 1 large garlic clove, smashed
- 1 bay leaf, dry or fresh
- ½ Lemon peel
- 60g feta, crumbled
- 1½ cups water
- 1 cup lentils
- 1 cup vegetable broth
- ½ cup arugula
- ½ tsp dried thyme
- For the dressing:
- 1 garlic clove, minced.
- 4 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp thyme leaves, crumbled
- ½ tsp salt
- ½ tsp black pepper
Directions
Step 1
Preheat oven to 450°F.
Step 2
Line a tray with parchment/baking paper, spread the eggplant pieces, and drizzle with oil, salt, and pepper. Roast for 20 minutes and flip to cook for 10 minutes or until edges are caramelized and soft.
Step 3
Add lentils, vegetable broth, water, garlic, lemon peel, bay leaf, and thyme in a large saucepan over medium heat to a simmer. Place the lid, lower heat to medium-low, and cook for 20 minutes, stirring occasionally. Drain access liquid and remove garlic, lemon peel, and bay leaf.
Step 4
Mix the dressing ingredients in a large bowl and add the lentil mix with the tomatoes, arugula, and eggplant.
Step 5
Sprinkle with feta.
Step 6
Serve warm or at room temp!
Read Reviews
Write a Review
Post Tags
American Appetizer Craft House Collection Craft House Collection® Baby Eggplants Dinner Recipes Entrée Family Meal Fresh Fresh Spring Sides Get Together Apps Gluten Free Healthy Healthy Dinner Healthy Snacking Indian Juno® Bites Red Grape Tomatoes Kid Friendly Low Carb Lunch Main Courses Nut Free Plant-based Power Bowls Salad Sheet Pan Recipes Side Dish Snacking Spring Summer Salads Summer of Salads Tomatoes Vegan Vegetarian
