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Author Notes: Legumes, legumes, legumes. We all read how important they are for our health and body, but we rarely hear how delicious they are. Lentils and pumpkin seed oil are best friends and the whole dish is perfect for a hot summer day, picnic or barbecue, as you can prepare it before hand and refrigerate it until needed. The cooler, the better it is. Goes extremely well with meat or bbq cheese. —jernejkitchen
- 250 grams green lentils
- 2 green bell peppers, small
- 1 eggplant, small
- 4 tomatoes
- 1 tablespoon olive oil
- 1 spring onion
- 1 nectarine, thin slices
- 2 springs fresh mint
- 2 tablespoons pumpkin seed oil
- 1 tablespoon apple cider vinegar
- 2 pinches salt and pepper
- COOKING LENTILS Cook the lentils as written on the package, or for about 30 - 45 minutes. Cool under a cold running water and refrigerate until needed.
- Place the eggplant on top of the gas range grate or grill over the open flame. Allow eggplant to roast over the flame for 10 minutes. Clean and cut the tomatoes and green peppers. Place a pan over a medium high heat, add a bit of olive oil and fry the veggies for about 5 minutes.
- Scoop out the roasted pulpy flesh and place it in pan and fry the flesh for about 5 minutes, stirring occasionally. Season with salt and let it cool.
- SERVE In a salad bowl mix together the lentils, tomatoes, bell peppers, grilled eggplant flesh, sliced spring onion, slices of nectarine and mint. Season with salt and pepper and drizzle with a bit of pumpkin seeds oil and apple vinegar.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe