Lentil Salad with Roasted Eggplant and Pomegranate Dressing
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The Mediterranean Dish · by Mai Kakish★ 5.0 (8)

Lentil Salad with Roasted Eggplant and Pomegranate Dressing

NUTRITION · PER SERVING85M COOK
CAL 22%·PRO 30%
CARBS 54G49% OF CAL
13G FIBER0G ADDED12G INTRINSIC30G OTHER12G TOTAL SUGAR
FAT 21G43% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted eggplant glazed in pomegranate dressing and layered with lentils, fresh vegetables, and herbs. Vibrant and satisfying, equally good as a side or a vegetarian main.

mainmiddle easternsaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/4 cup fresh lemon juice ((about 1-2 lemons))
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons sumac
  • 1/2 teaspoon sea salt
  • 1 tablespoon pomegranate molasses
  • 2 medium globe eggplants (1 1/2 pounds)
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoons black pepper
  • 1 cup dried green or brown lentils, (rinsed)
  • 1/2 teaspoon ground cumin
  • 8 ounces cherry tomatoes, (halved)
  • 2 cups baby arugula
  • 1/2 cup mint leaves, (roughly chopped)
  • 1 small red onion, (thinly sliced (or 3-4 sprigs thinly sliced spring onion))
  • 2 ounces feta cheese (optional), (crumbled (optional))
  • 1 pomegranate (optional), (seeded about a 1/2 cup)
PREP
15M
SODIUM
52MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.