Plant-Forward
Mediterranean Lentil Bowl with Zesty Sun-Dried Tomato Dressing
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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Serve: Enjoy warm right after roasting, or chill for a refreshing cold bowl. Garnish with more herbs or a lemon wedge, if desired.
