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Spiced Lentil Salad Bowl Recipe

Spiced Lentil Salad Bowl Recipe
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★★★★★

4.7 from 15 reviews

A vibrant and hearty Spiced Lentil Salad Bowl featuring tender aubergine, red onion, cherry tomatoes, and green lentils, all tossed with a zesty yoghurt dressing infused with lemon, garlic, and dried mint. Perfect as a nutritious lunch or light dinner, this dish balances rich spices and fresh salad leaves for a satisfying plant-based meal.

Ingredients

Scale

Vegetables and Salad

  • 1 aubergine (eggplant), diced
  • 1 red onion, sliced
  • 150g cherry or baby plum tomatoes
  • 60g baby salad leaves or pan-fried kale
  • Zest of 1 lemon
  • Juice of 1/4 lemon
  • 1 clove garlic, minced

Spices and Seasonings

  • 2 tsp za’atar (or cumin if unavailable)
  • 2 tsp paprika
  • Pinch of Maldon salt
  • Salt and pepper, to taste
  • 0.5 tsp dried mint

Other Ingredients

  • 2 tbsp plain yoghurt or dairy-free alternative
  • 2 tsp honey or maple syrup/agave syrup
  • 400g tin green lentils, drained and rinsed
  • Olive oil for frying

Instructions

  1. Cook the aubergine and onion: Dice the aubergine and slice the red onion. Add them to a frying pan with a drizzle of olive oil. Cook over medium heat for 10-15 minutes until both are completely softened and tender.
  2. Prepare the yoghurt dressing: In a small bowl, combine the lemon zest, lemon juice, dried mint, minced garlic, and yoghurt. Mix well and set aside to allow the flavors to meld.
  3. Spice and add tomatoes: Once the aubergine and onion are softened, add the za’atar (or cumin), paprika, honey, and a pinch of Maldon salt to the pan. Stir thoroughly to coat the vegetables with spices. Add the cherry tomatoes and cook for an additional 2 minutes until the tomatoes swell and soften.
  4. Warm the lentils: Stir in the drained and rinsed green lentils into the pan with the vegetables. Cook together for 2 minutes to warm the lentils through evenly.
  5. Combine with greens: Remove the pan from heat and let the mixture cool for a couple of minutes. Toss the baby salad leaves (or pan-fried kale) through the warm lentil and vegetable mixture to slightly wilt them, then transfer to serving bowls.
  6. Finish and serve: Drizzle the prepared yoghurt dressing over the lentil salad bowls. Season with additional salt and freshly ground pepper to taste. Serve immediately and enjoy.

Notes

  • Za’atar can be substituted with cumin if unavailable, but the flavor profile will be slightly different.
  • Maple syrup or agave syrup are excellent vegan alternatives to honey.
  • Pan-fried kale can be used instead of baby salad leaves for a more robust texture.
  • Adjust seasoning at the end to suit your taste preferences.
  • For a gluten-free meal, ensure the za’atar blend used does not contain wheat-based ingredients.
  • This salad can be enjoyed warm or at room temperature.
  • Leftovers keep well refrigerated for up to 2 days but are best eaten fresh.

Nutrition

Keywords: spiced lentil salad, aubergine salad, za'atar salad, vegetarian lentil bowl, healthy salad bowl, Middle Eastern salad, warm lentil salad

Find it online: https://thefoodrecipe.com/spiced-lentil-salad-bowl-recipe/