Lentil and Eggplant Salad

recipe by Danya Smith

Salad  

1 cup dried puy/French lentils

1 or 2 eggplants, diced small 

1 or 2 pints cherry tomatoes, halved 

Olive oil

Salt & pepper

2 cloves garlic, minced 

Paprika

Parsley, chopped 

Mint, torn

Goat cheese, for topping 

Dressing

2 tbsp green sauce

Harissa  (or other hot sauce), to taste (optional)

2 tbsp white or red wine vinegar

¼ – ½ cup olive oil (add more or less depending on how tangy you want the salad to taste)

2 cloves garlic, minced

1 lemon, zest and juice 

Salt and pepper, to taste

1 tsp honey/maple syrup, or more to taste 

1 tsp smoked paprika (optional, but delicious)

This warm, satisfying salad is full of flavour from herbs and spices, and makes use of produce that may not last too long.

Chef Danya Smith has shared another of her delicious recipes that is both simple and bursting with flavour from her creative use of herbs and spices. In the dressing for this salad, she uses a few tablespoons of her herbaceous green sauce to add extra zippiness and depth. Danya is an intuitive cook, meaning that she gets creative and plays in the kitchen. So, in that spirit, adapt this recipe to suit what you have and what you like. If you don’t like eggplant, consider omitting it or using your favourite squash. Swap parsley for basil, or add herbs to the dressing instead of making the green sauce first. 

—Chelsea 

Serves approximately 4 

  1. Preheat the oven to 400F
  2. Rinse the lentils, and add them to a pot with water and salt. Bring to a boil, and then reduce to a simmer. Once the lentils are soft, but still have their shape, strain them, and set aside. 
  3. Meanwhile, toss eggplants and cherry tomatoes with olive oil, salt, pepper, garlic, and paprika.  Place on a baking tray lined with parchment, and roast for 20-30 minutes, or until eggplants are golden and tomatoes are soft.
  4. Blend all dressing ingredients in a blender and set aside.  
  5. Toss lentils, roasted vegetables, parsley, mint, and dressing together in a mixing bowl, and season to taste. Top with goat cheese and mint leaves. Enjoy! 

Further ideas and modifications

  • Use summer or winter squash if you don’t like eggplant, or just omit it.
  • If you don’t make green sauce, just add a handful of culinary herbs to this dressing instead. 


3 Comments

  1. Denise cole

    Looks delicious!!

    Reply
  2. Betty cole

    The salad looks soo good,may change a few items if I try it.

    Reply
    • Chelsea Cole

      It is really tasty! Please let us know what changes you make, and what you think:)

      Reply

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