Lentil salad with eggplant

August 30, 2010  • 

 

I need a little peace and quiet“, I said  to my daughter  as I drove the 30 kilometers into the Chouf mountains and the village of Deir el Qamar. Enough of the high voltage  hustle and bustle of Beirut.Enough of traffic and cars and noise 24/7.

I am not a fan of team sports; it did not matter. I still HAD to listen to the entire basketball game retransmitted with loudspeakers and a live commentator from the village into all residents, myself included;  its happy conclusion (Lebanon BEAT Canada 81/71) was expressed with thundering fireworks into the night.


So much for a little R&R (rest and relaxation).

What about these lentils? Lentils are God‘s perfect food. No wonder Jacob traded his inheritance for a plate of lentils  (check the Book of Genesis).

INGREDIENTS:

  • 1 cup of brown lentils
  • 1 onion, chopped
  • olive oil, as needed
  • 1 lemon, juiced
  • 1 tomato, diced
  • 1 green pepper, diced
  • a few tablespoons of parsley, leaves chopped
  • a couple of cloves of garlic, mashed
  • dash of cumin, dried coriander, salt, pepper
  • one eggplant, slices salted and drained and fried in olive oil (optional)
  • a teaspoon of red pepper paste (optional)
  • pomegranate seeds for garnish (optional)

METHOD:

  1. Heat some water in a saucepan (about 4 cups); as soon as the water steams, add the lentils; you need to have at least 2 inches of water above the lentils. Simmer the lentils gently, skimming the surface from time to time until they are tender to the bite, about 30 minutes. Ideally, they should have absorbed all the water. If a lot of water is left, drain them. Add a jiggle of olive oil to the lentils, blend and set aside.
  2. Heat some olive oil in a skillet; add the eggplant slices and fry on both sides till soft, about 30 minutes total. Drain on paper towels.
  3. Add to the lentils all the fresh vegetables: chopped onion, diced tomatoes, chopped peppers, parsley, spices (cumin, salt, pepper), garlic,  blend well. Serve on a platter with the eggplant slices  forming a ring around the lentil salad.

Comments

60 Comments  •  Comments Feed

  1. Rosa says:

    A yummy salad! That combination is perfect.

    Cheers,

    Rosa

  2. T.W. Barritt says:

    Indeed – God’s perfect food! I love lentils. This is a nice combination of flavors and colors with eggplant and the pomegranate seeds as garnish. Hope you found the peace you were looking for!

  3. Anita says:

    I’ll take peace and quiet any day! (enjoying kids’ first day of school):) and this salad looks so so good right now. Love the flavors.

  4. Katerina says:

    I love the combination with lentils and eggplants. And the herbs just add to the final result. I love new ideas for salads.

  5. Miriam says:

    This is just great, simple, cheap and healthy.

  6. Sylva says:

    Yummy!!!

  7. Suman Singh says:

    Healthy and delicious salad..looks very refreshing..

  8. TheKitchenWitch says:

    This salad looks delicious and healthy! I agree, when done well, lentils are divine!

  9. Emil says:

    Love both lentils and eggplant what a perfect
    “Combo”

  10. elra says:

    Perfect post Joumana, I’ll make this tonight. My husband request 🙂

  11. Radhika says:

    Lentil salad looks hearty and healthy. I am in so need of a break and looking forward to a vacation

  12. 5 Star Foodie says:

    A terrific combination of healthy ingredients in this delicious salad!

  13. Krista says:

    I adore lentils too, Joumana! Was just craving them yesterday, imagining them simmering in a good, hearty soup. 🙂 But this salad would be perfect too! I hope you get some peace and quiet very soon. 🙂

  14. Magic of Spice says:

    Beautiful, fresh and healthy…A perfect salad 🙂

  15. Pamela says:

    Great! Never thought of combining eggplants and lentils in a same dish, but it sounds perfect, thanks a lot! and keep enjoy peaceful places as long as you can:)

  16. Mod Mekkawi says:

    The lentils/eggplant dish is just delicious and quite nutritious. I already tried it today, with a small variation–lightly brushing the eggplant slices on each side w/ olive oil and broiling until golden uses much less oil, -and a generous scoop of low-fat yogurt on the side.

  17. Rachana says:

    A perfect salad! So healthy and delicious 🙂

  18. sweffling says:

    Right, that’s going to be on the menu this week! Sounds wonderful, many thanks again for all the trouble you go to in taking the photos and recording the recipes for us, a real treasure trove. I used to have a recipe book many years ago from Ireland which told a story and each chapter ended with recipes, very much like your blog. A super combination.

  19. Faith says:

    We are big lentil eaters here too. This looks incredible with the eggplant!

  20. joudie kalla says:

    Joumana this looks so good. I have a little love affair with lentils. They just are perfect anytime with anything. But this looks like a crisp fresh change ont he norm. Adding fried aubergines just got my heart thumping. I love it! YUMYUMYUM!!!!

  21. mylittleexpatkitchen says:

    I love lentils. It’s my favorite kind of legume. Never had it in a salad though. This one looks so refreshing and the aubergines surely give that extra touch of earthy flavor.
    Magda

  22. Marcela says:

    We love lentils and eggplant, and the way you have prepared it it’s wonderful. For sure, I will make it……..Abrazos, Marcela

  23. spice says:

    lovely salad…..I love lentil salads but never used eggplant combo sounds good…

  24. gloria says:

    Joumana I really need some little peca all days! Is necessary! This salad look delicious and I love lentils! x gloria

  25. Megan says:

    I am in a salad club at work and this will have to be one of our group salad days! Looks wonderful. I too, love lentils!

  26. sweetlife says:

    yummy salad, we love lentils….

    sweetlife

  27. Sommer says:

    What a gorgeous salad! I just love the texture of lentils and this salad looks so satisfying!

  28. Sushma Mallya says:

    looks very healthy..

  29. Bria @ WestofPersia says:

    Joumana, I feel your pain wanting to escape the noise and craving peace and quiet. I hope they quieted down after the game result! I love lentils dearly, too. Part of me can understand trading one’s riches for them. Never thought to combine them with eggplant. Now I will!

  30. theUngourmet says:

    I have some really nice precooked lentils in my fridge right now and I have been trying to figure out a good way to use them. This salad looks so flavorful and satisfying!

  31. Wizzythestick says:

    I hear you on needing some peace and quiet though our reasons might be different. Great combination – lentils and eggplant the two go well together. I’ve had this as a stew – the salad idea is new to me.

  32. citronetvanille says:

    Effectivement je compatis, le sport à la radio ou meme à la télé, quelle plaie! Parcontre ta salade de lentilles et aubergines, un véritable régal! J’adore toutes tes recettes Joumana!

  33. Jessica says:

    This sounds wonderful! Yum!

  34. Nuts about food says:

    I often eat lentil salad as my go-to dish. This looks delicious.
    I love that they broadcast the game on loudspeakers to the whole village :o)))

  35. MaryMoh says:

    A very healthy salad. Love the combination.

  36. Koek! says:

    Gorgeous dish – I am big on lentils. Also went away for the weekend – so good for the soul to get away sometimes…

  37. Angie's Recipes says:

    I like lentils…be stew or the salad…they are tasty and healthy.

  38. Doc says:

    We must have horoscopes in sync-I just did a radio show talking about cardiovascular effects of Hawthorn. Well done!-your brother must be proud! Love the lentils also, a very underused staple.
    Cheers!
    Doc

  39. Joanne says:

    “Lentils are the perfect foods” – can I quote you on that one the next time my father refuses to eat lentils? What a great dish! I hope you got the vacation you desired.

  40. Julie says:

    J’aime beaucoup les salades de lentilles, la tienne a l’air très saine et très savoureuse. Je viens de voir tous tes gentils commentaires et ça me fait sourire car je viens juste de poster un article avec un gros clin d’oeil pour toi 😉 Bisous

  41. SYLVIA says:

    Hello Joumana
    This is a nutritious recipe goes ahead to impress, I am rolling out the red carpet for your super food hall of fame. The pomegranates add pizazz to lentils. the eggplants are like a little bridge and rest around it. this recipe makes you happier more awake and calmer. Lentils are fantastic source of protein and iron, it is ideal for vegetarians or those wishing to reduce animal fats in their diet.

  42. grace says:

    those meaty little lentils make for a wonderful salad base! this is full of awesome flavors and textures–bravo!

  43. Cara says:

    What a great salad! I love lentils but sadly I’ve been neglecting them this summer because I always forget about lentil salads. I better squeeze one in before it’s time to make my favorite stewed lentil dish: curried lentils with butternut squash 🙂

  44. Oui, Chef says:

    I adore lentils, but always find myself cooking them in the French style. I love your inclusion of Lebanese flavors here, the pomegranate seeds are a very nice touch. – S

  45. HPD says:

    Very interesting … everywhere I look, I’m finding something similar to something I made this week. Great minds, right? Cheers!

  46. Nadia says:

    We all need peace and quiet from time to time. I am swooning over this salad, love the earth-tones with the beautiful pop of red.

  47. Karolina says:

    Yes, yes, yes! My favourite ingredients in one dish. I had the eggplants on the menu any other day for last 2-3 weeks and I cannot get enough.

  48. Lentil Breakdown says:

    I’ve made a lot of lentil salads but never with eggplant. It’s another fave of mine—a great idea!

  49. Food Jihadist says:

    Amazing. And the pop of red pomegranate. Oh goss I am hungry.

  50. Magdalena says:

    Perfect combination of lentils with Eastern touch. Lentils are popular in Poland, too, but we use local spices and herbs 🙂

  51. Joan Nova says:

    Two of my favorite things…lentils and eggplant. Love the touch of the pomengranate seeds.

  52. Marie says:

    I love this salad! amazing combination with the eggplant.

  53. Heni says:

    Lentil salad with aubergine? got to try it!

  54. Rajani says:

    really enjoying your posts… I was in india on break so catching up. superb salad.

  55. Isabelle says:

    Rien de plus délicieux, lentilles et aubergines, merci pour toutes ces bonnes idées 🙂

  56. Lynne says:

    This looks so, so good – decided to make it tonight (at least a version w/the ingredients I have on hand). Great idea. Put the pan (lentils) on high to bring to a boil before I lowered the heat – got involved w/cutting veggies for a main dish and – of course – forgot about the lentils.

    They never made it to a simmer! So, I seasoned them up (have a good amt of sumac here, fortunately) & we’ll eat the mush as is, lol.

    Oh well – my son reminded me that when they (he & his siblings) were little they looked forward to my ‘mistakes.’ as they sometimes became favorites, hahaha.

  57. Lynne says:

    @Joumana – Yes, he really loved this! Everytime he had a bowl he told me that it was his favorite! But today, I (finally!) made this the right way – no eggplant, though. It’s my favorite vegetable, but I don’t have any in the house right now. Delicious without it (but I hope to get some to add to it). Also – I checked out your recipe for mujaddara, and I’ll be trying that, as soon as I get some freekah!

    What I love about these recipes is that they are so healthy, too. I’ve lost a lot of weight, but still need to lose a good deal more. Foods like this are so filling, and so good for us – thanks so much for your site with so many delicious recipes!

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