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Happy Monday!
Today’s recipe is one of my fav ways to eat lentils and legumes in general. I don’t like them warm such as in soups or as pasta sauces (ok I still like them in any possible way but…) – rather I prefer them at room temperature in salads or spreads. Here’s an example of a nutritious lentil salad! I used black lentils because they look amazing and also they were the only ones I had at home but you can of course use any variety.
As you may know by now I love adding toasted nuts pretty much everywhere to give some extra crunch. It’s important to add them at the very last minute or they will get soggy!!
About the sauce: it’s bomb. Just take my word and try it. Feel free to omit the ½ garlic clove (which is the best part!) if you’re going on a date afterwards.
This dish is really fresh, healthy, satisfying and filling (and delishh). I’d suggest making the whole (4 serving) recipe and keeping the leftovers to eat day and night the following days!!
BLACK LENTIL SALAD WITH ROASTED EGGPLANT AND TZATZIKI {vegan + gluten free}
by Marta Giaccone
Recipe
serves 4
prep time: 10 mins, cook time: 55 mins, total: 1 hr 5 mins + yoghurt dripping time
Roasted eggplants
2 eggplants
evo oil
salt
Method
- Turn on oven to 375°F/180°C.
- Wash, dry and cut eggplants lengthwise. With the tip of a pointed knife, score the flesh quite deeply (don’t cut the skin!) in a diamond pattern.
- Brush with olive oil and a pinch of salt and bake, cut side up, for about 45 minutes or until just golden.
- Flip and bake for another 10 minutes cut side down. Let cool.
Salad
200 gr black lentils (or other varieties)
¼ cup / 40 gr almonds
3-4 ripe tomatoes
evo oil
salt
fresh parsley
Method
- Rinse lentils under running water. Cook according to packaging instructions. Don’t add salt in the cooking water! (it will make the skins thicker)
- Dry toast almonds in a small pan over medium-low heat for just a few minutes, stirring very often to prevent from burning. Let cool, then roughly chop.
- Chop tomatoes and parsley.
- When the lentils are cooked and cooled, mix in tomatoes and season with evo oil and salt.
Vegan tzatziki
½ cup / 125 ml unsweetened plant-based yoghurt (I used plain soy)
½ cup / 100 gr / 1 medium cucumber, peeled, grated and strained
1 tbsp lemon juice
½ garlic clove
pinch salt
Method
- Optional: strain yoghurt by letting it sit in the fridge in a cheese cloth/nut bag (or even just a piece of fine mesh over a tea strainer) and drip into a bowl for a few hours or until it reaches the desired consistency, covered by plastic wrap. I let it sit for 30 minutes this time as I was in a hurry.
- Add yoghurt to a blender along with all other ingredients. You can store any leftover sauce in an air-tight container in the fridge for a few days.
- Assemble your dish, in order: eggplant, lentil+tomato salad, tzatziki, toasted almonds, fresh parsley. Enjoy!
