Lentil Salad with Eggplant and Yogurt Dressing

Ingredients

• Lentils1 cup (200 g)
• Eggplant1 cup (90 g)
• Celery1 stalk (40 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked lentils.

2. 2

   Step 2

   For this recipe you need to marinate the sliced eggplants in salt for 10 minute. Then wash and drain.

3. 3

   Step 3

   Drain well and place in a preheated pan with the oil over medium heat.

4. 4

   Step 4

   Cook for 5-6 minutes per side or until done.

5. 5

   Step 5

   Meanwhile, chop the celery.

6. 6

   Step 6

   For the dressing, mix the yogurt with the mustard, lemon juice, salt and pepper to taste.

7. 7

   Step 7

   Place the lentils, eggplant and celery in a bowl. Pour the dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil Salad with Eggplant and Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.