This salad takes a bit of prep work, but once it’s all whipped together you’ll have lunch for the whole week! It will you give you about 8 or 9 good sized portions, and keeps well in the fridge for 4-5 days. If the potato has absorbed some of the dressing after a few days you can add a bit more. It’s a filling salad loaded with protein and veggies that you can feel good about eating.
Mediterranean Lentil Salad
Two 15.5 ounce cans of lentils, drained and rinsed
1 eggplant, peeled and diced
1 large russet potato
1 cup raw broccoli, chopped into bite sized pieces
1/4 cup finely diced pepper (I prefer red in this, but green works great too)
1 scallion, finely chopped
1/4 cup finely diced red onion
juice of half a lemon
1/2 teaspoon coriander
1/4 teaspoon cumin
dash of cayenne (optional)
1/4 cup dairy free greek dressing
1/4 cup finely chopped parsley
1/4 cup finely chopped mint
salt and pepper to taste
Preheat your oven to 425°F. Wash your potato and give it a few pokes with a fork. Bake the potato for 30-45 minutes (depending on it’s size). You don’t want to bake your potato completely, or you’ll end up with mashed potatoes in your salad instead of potato chunks. Toss your eggplant on a baking pan with a bit of olive oil, salt and pepper, and roast it for 10-15 minutes. Again, you want it soft but not too much or it will become mushy in your salad. Once your eggplant and potato are cooked (but still firm!), set them aside and let them cool.
In a large bowl, mix together the remaining ingredients. Add your potato and eggplant to the mix and gently fold them in (they will firm up a bit once they’ve been refrigerated). Season to taste with salt and pepper. Refrigerate for at least one hour before serving, ideally overnight to allow the flavors to blend.