Spiced lentils with roast eggplant, apple and mint

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Spiced eggplant and lentils tossed with cherry tomatoes, baby spinach and mint. Dressed with lemon and honey.
1. Place lentils in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender but still firm. Drain and rinse.

2. Heat a frypan over medium heat with 2 tbsp oil. Dice eggplant, add to pan as you go along with 2 tsp cumin and 1/2 tsp chilli flakes. Cook for 6-8 minutes, or until tender. Season with salt and pepper.

3. Halve cherry tomatoes. Deseed and slice cucumber. Dice avocado and apple, chop mint and spinach.

4. Whisk lemon zest and juice with 1 tbsp honey and 1/4 cup olive oil. Season with salt and pepper.

5. Toss lentils, eggplant, feta cheese and salad ingredients together. Divide between bowls and spoon over dressing to serve.

Toss the eggplant with oil and spices then cook in the oven at 200ÂșC for 15-20 minutes if preferred.
puy lentils 1 packet (200g)

eggplant 1

cherry tomatoes 1/2 punnet (200g)
lebanese cucumber 1
avocado 1
Red apple 1
mint 1 packet
baby spinach 1/2 bag (100g)

lemon 1
marinated feta cheese 1/2 tub

From your pantry:
oil (for cooking + olive), salt, pepper, ground cumin, chilli flakes, honey