This lentil salad is super filling and super satisfying. Great served on its own for a light lunch or as part of a mezze.
Great for ....
Weight loss: Lentils are also a great source of dietary fibre and protein, which offers a special benefit of managing blood sugar imbalances (i.e. controlling insulin levels) – keeping you fuller and satisfied for longer and less likely to reach for the cookie jar! They also contain the mineral chromium – which is essential for controlling blood sugar levels.
Female health: Sex hormones and insulin have a interdependent relationship, therefore it is virtually impossible for a woman to balance her hormones if her blood sugar is not also balanced. They are also packed with B-vitamins, which are essential for making sex hormones and supporting a healthy pregnancy.
Supercharge your health: Lentils are a great source of protein, folic acid, zinc iron and contain many other trace minerals, which are essential for optimum health.
Ingredients (serves 2)
225g uncooked puy lentils
1 large aubergine
3-4 tablespoons olive oil
1 red pepper
2 yellow peppers
1 onion, halved
3 bay leafs
10 cherry tomatoes, sliced lengthways in quarters
Dressing
4 tbsp lemon juice
3 tbsp olive oil
2 tbsp chopped fresh coriander
2 tbsp chopped fresh mint
Salt and freshly ground pepper to taste.
Method
Preheat the oven to 200 degrees Celsius.
Cut Aubergines lengthways in quarters, then slice each quarter inch into 1 inch chunks.
Drizzle the chunks in the olive oil, sprinkle with salt, and place on a baking tray in the oven for 20-30 minutes (or until soft and brown), turning the halfway through cooking.
Half the peppers lengthways, remove the seeds and pith, brush lightly with olive oil and place side down in oven for 30 mins or until skins have charred. Once cooked, remove from oven, allow to cool and slice into small strips.
Meanwhile, place the lentils in a saucepan with plenty of cold water (water should cover lentils by 2 or 3 inches), the onion halves and the bayleaves. Bring to the boil and reduce to simmer until lentils are soft (approx 30 minutes). You may need to add more water throughout the process, so keep an eye on it and ensure they don’t burn or dry out. Once cooked, strain lentils through a sieve and rinse with cold water, discarding the onion and bay leafs.
Mix all the dressing ingredients together in a jar until combined.
Mix everything together in a serving bowl, leave to stand for 30 minutes, and serve. Note this salad is best served at room temperature.
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