Lentil Salad with Baked Vegetables and Eggplant Chips

While there are a lot of seasonal vegetables in the markets, you need to have time to get the most out of them! That is why we love this warm salad so much - it will become an excellent lunch or dinner and will delight you with a variety of flavors.

Ingredients

• green lentils 200 g
• eggplant 1 pc.
• bell pepper 1 pc.
• zucchini 200 g
• natural yoghurt 3 tbsp
• extra virgin olive oil 4 tablespoons
• cilantro sprigs 3 pcs.
• pomegranate grains 3 tbsp
• clove of garlic 1 pc.
• salt
• coarse black pepper

Directions

1. Rinse the lentils and boil in boiling salted water until tender. Drain the water.
2. Preheat the oven to 180C. Prepare the vegetables: cut the eggplants into slices 2-3 mm thick, cut the peppers into large pieces (about 3x3 cm), peel the zucchini, if it is hard, and cut into 3x3 cm cubes.
3. On a baking sheet lined with foil, put eggplants and peppers. Brush with olive oil, salt and pepper with a silicone brush. Put in the oven. Note: The eggplants will be ready before the peppers (you can tell by the brown spots that they are ready).
4. Heat some olive oil in a skillet. Crush a clove of garlic and send to a skillet. Wait for it to flavor and put the sliced ​​zucchini in it. Salt a little. Cook over medium heat, covered, until the courgette is tender.
5. Remove the finished eggplants from the oven, transfer from the baking sheet to a bowl. Put the baking sheet back into the oven until the peppers are cooked.
6. While the vegetables are cooking, separate the cilantro leaves from the stems and mix together for the dressing. To do this, beat 3 tablespoons of olive oil and yogurt until a homogeneous emulsion, salt and pepper.
7. When all the ingredients are ready, fold the salad: the lentil pillow is laid down, then the peppers and zucchini, pomegranate seeds and cilantro, pour the dressing on top and spread the eggplant chips. Enjoy your meal!