Loaded Lentil Salad With Eggplant And Burrata
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Inside the Rustic Kitchen · by Emily

Loaded Lentil Salad With Eggplant And Burrata

NUTRITION · PER SERVING10M COOK
CAL 28%·PRO 53%
CARBS 59G43% OF CAL
21G FIBER0G ADDED17G INTRINSIC21G OTHER17G TOTAL SUGAR
FAT 27G44% OF CAL
9G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty lentil salad with roasted eggplant, sun-dried tomatoes, olives, spinach, and creamy burrata cheese dressed in olive oil and lemon. Ready in 10 minutes, it's a satisfying vegetarian main.

mainitaliansaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3 cups lentils (pre-cooked or canned (800g))
  • 1 eggplant ((aubergine))
  • 1 small red onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1/2 cup sun-dried tomatoes ((80g))
  • 1/2 cups olives ((70g))
  • 1 large handful fresh baby spinach ((around 2 cups))
  • 1 ball burrata cheese ((7oz/200g))
  • 1/2 tbsp dried oregano
  • 1 tsp fennel seeds
  • 1/4 tsp red pepper flakes ((optional))
  • 3-4 tbsp olive oil
  • 1/2 lemon juice
  • salt and pepper
PREP
5M
SODIUM
766MG
ESTIMATE
COMPLETE

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