A tasty, nutritional and healthy salad with lentils you’ll certainly love!

Serves: 4 Preparation time: 15′ Cook in: 35′ Ready in: 50′

300 gr dried brown lentils
1 sprig rosemary
7-8 cherry tomatoes, cut in half
2 eggplants, diced
olive oil for frying
2 tbsp rosemary-infused olive oil
red-wine vinegar, or to taste (optionally)
salt, freshly ground black pepper

Step 1
Boil lentils with rosemary sprig and 1 tsp salt for 20 minutes until the lentils are tender but not mushy. Drain, rinse well, then drain thoroughly.

Step 2
Fry eggplants in hot olive oil in a frying pan until tender. Drain on kitchen paper.

Step 3
Place cooled lentils in serving bowl and toss with eggplants and tomatoes. Drizzle with rosemary infused olive oil, some vinegar if you want, season with salt and pepper and toss coat. Serve warm.

Photo George Drakopoulos – Food styling Tina Webb