Home Cooking

Mushroom, Eggplant and Lentil Salad Recipe

March 14 2012 - 12:51 PM

Lentil_mushroomsaladThose pre-made salads from Whole Foods always look so tempting. They use a unique combination of ingredients and add so much flavor to an otherwise bland pile of lettuce.

I prefer to make my own mixtures because they are far less expensive, and I can use my favorite ingredients. The recipe I came up with is light, healthy and works year-round.

Mushroom, Eggplant and Lentil Salad 

1 cup lentils
1 lb. cremini mushrooms
1 red onion
1 eggplant, skin removed and diced
3 tbsp capers
2 tbsp dried parsley
2 tbsp minced garlic
2 tbsp olive oil
½ cup balsamic vinegar
Salt and pepper to taste

 

  1. Rinse lentils and pick out any odd looking ones. Bring to a simmer with about 3 cups of water. Cook for about 15 minutes, or until tender. Drain out any excess water, and set aside lentils.
  2. Heat one tablespoon of olive oil, and sauté eggplant until very tender. I added a few tablespoons of water also to steam out the eggplant and get it extra soft. Stir in just about a tablespoon of balsamic, and add in one tablespoon of the garlic at the end. Mix the eggplant into a big bowl with the lentils.
  3. Rinse and wipe down your mushrooms until they are clean. Heat the other tablespoon of your oil, and add in the mushrooms whole. Meanwhile, chop your onion into thin slices, and add to the mushrooms. Pour in the rest of the balsamic and garlic. Cook for a few more minutes, or until mushrooms are slightly tender.
  4. Pour this mushroom mixture into your large bowl. Mix in your capers, parsley, salt and pepper. Stir to combine well.

You can enjoy this salad warm or cold. It would make a delicious side dish you’re your lunch or at a barbeque. Or use it as a salad topper on some mixed greens with creamy goat cheese, grilled chicken and sliced pecans. 

–Marly Schuman

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