Fresh lentils and nectarine salad
This vibrant lentil salad combines the earthy flavor of lentils with the sweet juiciness of nectarines. A zesty dressing ties the flavors together, creating a refreshing summer dish.
Ingredients:
- 250 grams green lentils
- 2 green bell peppers, small
- 1 eggplant, small
- 4 tomatoes
- 1 tablespoon olive oil
- 1 spring onion
- 1 nectarine, thin slices
- 2 springs fresh mint
- 2 tablespoons pumpkin seed oil
- 1 tablespoon apple cider vinegar
- 2 pinches salt and pepper
Instructions:
- PREPARING LENTILS Cook the lentils according to the instructions on the package, or for approximately 30 to 45 minutes. Rinse them under cold running water and refrigerate until ready to use.
- Position the eggplant on the gas range grate or grill over an open flame. Allow the eggplant to cook over the flame for 10 minutes. Prepare the tomatoes and green peppers by cleaning and cutting them. Heat a pan over medium-high heat, add a little olive oil, and sauté the vegetables for about 5 minutes.
- Remove the roasted soft flesh and transfer it to a pan. Sauté the flesh for around 5 minutes, stirring occasionally. Season with salt and let it come to room temperature.
- SERVING Combine the cooked lentils, tomatoes, bell peppers, grilled eggplant flesh, sliced spring onions, nectarine slices, and mint in a salad bowl. Season with salt and pepper, and drizzle with a touch of pumpkin seed oil and apple cider vinegar.
Summary:
- Calories: 1510 kcal
- Fat: 46 g
- Protein: 72 g
- Carbs: 218 g
- Potassium: 4277 mg
- Magnesium: 257 mg