Ingredients:

For the Bowl:

1 cup brown lentils, rinsed

1 medium eggplant, diced into 1-inch cubes

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup Kalamata, or Castelvetrano olives or a mix pitted and sliced

1/4 cup crumbled feta cheese

1 tablespoon olive oil

Salt & pepper, to taste

Zesty Sun-Dried Tomaoes Herb Dressing

1/4 cup sun-dried tomatoes in oil, finely chopped

1 tablespoon oil from the sun-dried tomatoes jar

1 1/2 tablespoons red wine vinegar (or sherry vinegar for a bit of depth)

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 teaspoon Dijon mustard

1 clove garlic, finely grated or minced

2 tablespoons fresh basil or parsley, chopped (or both)

1/2 teaspoon honey or maple syrup (optional, to balance acidity)

2 tablespoons extra virgin olive oil

Salt & freshly cracked black pepper to taste

Directions:

Cook the Lentils:

In a saucepan, combine lentils with 3 cups of water and a pinch of salt.

Bring to a boil, reduce heat, and simmer for 20–25 minutes or until tender but not mushy. Drain and let cool slightly.

Roast the Eggplant:

Preheat oven to 425°F. Toss eggplant with 1 tablespoon olive oil, salt, and pepper.

Spread on a parchment-lined baking sheet and roast for 25–30 minutes, turning halfway, until golden and tender.

For the Dressing:

Whisk all ingredients together in a bowl or shake in a jar until well combined and emulsified.

Taste and adjust—more lemon for zing, honey for sweetness, or vinegar for tang.

Assemble the Bowl:

In a large bowl, combine lentils, roasted eggplant, cherry tomatoes, cucumber, olives, and feta.

Drizzle with the lemon herb vinaigrette and toss gently to combine.

Serve:

Enjoy warm right after roasting, or chill for a refreshing cold bowl. Garnish with more herbs or a lemon wedge, if desired.