INGREDIENTS
1 large eggplant, cut into small cubes
1 cup de puy lentils, uncooked
1 400g/14oz can chickpeas, drained and rinsed
1 punnet gold snacking tomatoes, cut in half
100g/3oz fresh baby spinach
2 tbsp lemon juice
1 tbsp maple syrup or honey
1 tbsp dijon mustard
1 tbsp olive oil
¼ tsp ground black pepper
¼ tsp salt
INSTRUCTIONS
Preheat oven to 200C/390F. Place the eggplant in a large baking dish and roast for 20 minutes turning once after 10 minutes.
Place the lentils in a saucepan with 5 cups water, bring to a simmer and cook for 20-30 minutes until tender. Add more water if all the water evaporates. Drain the lentils once done cooking.
Meanwhile in a small bowl whisk together the lemon juice, mustard, oil, salt, pepper and maple syrup or honey. Set aside to use later.
In small bowl combine the eggplant and lentils and divide over individual bowls.
Top with the spinach, tomatoes and chickpeas and pour the dressing over the bowl. Serve immediately.
bon appetit
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