Fresh Mediterranean-Style Lentil Salad Recipe
2 tablespoons olive oil
¼ teaspoon sea salt
¼ teaspoons black pepper
1 cup dried green or brown lentils, rinsed
½ teaspoon ground cumin
½ teaspoon fennel seeds
8 ounces cherry tomatoes, halved
2 cups parsley (roughly chopped)
½ cup mint leaves or dried mint
1 small red onion (diced)
2 ounces feta cheese crumbled (optional)
½ cup pomegranate seeds (optional)
For the Dressing:
Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, sumac, salt, fennel seeds, and pomegranate molasses. Adjust the seasoning to your liking, and set aside.
Cook the eggplant: Preheat an oven to 425°F. Add cubed eggplant to the parchment-lined baking sheet. Drizzle evenly with olive oil and toss to evenly distribute the oil. Sprinkle evenly with the salt and toss once more. Roast on the center rack for 25-30 minutes or until tender with a lightly browned exterior, tossing around the 15-minute mark.
Cook the lentils: While the eggplant is in the oven, combine lentils, 3 cups of water, and cumin in a medium saucepan. Bring the mixture to a low boil over medium-high heat. Reduce the heat to medium and simmer for 20 minutes, stirring occasionally until the lentils are tender but still firm. It's important to maintain a slight bite to the lentils and prevent them from becoming mushy. Once cooked, drain the lentils and allow them to cool slightly.
Build the salad: In a large mixing bowl, combine the lentils, tomatoes, parsley, mint, and diced red onion. Add the dressing and gently toss together. Taste and adjust the seasoning to your liking.
To serve: Arrange the eggplants on a large platter and top with the lentil mixture. If desired, sprinkle the feta and pomegranate seeds on top. Serve at room temperature.
