Aubergine and spinach salad with lentils

Aubergine and spinach salad with lentils

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 490 kcal
, Fat: 32 g
, Carbohydrate: 30 g
, Protein: 14 g

Ingredients

2 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Lentils

80 g brown lentils
water, boiling
¼ tsp salt

Aubergines

500 g aubergines, cut into slices approx. 5 mm thick
1 tbsp olive oil
½ tsp salt
a little pepper

Salad

1 tsp mustard
1 tbsp lemon juice
3 tbsp olive oil
½ tbsp water
¼ tsp salt
a little pepper
50 g baby spinach
125 g raspberries
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How it's done

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Lentils

Place the lentils in boiling water and simmer (uncovered) for approx. 15 mins. until just soft, drain, season with salt and allow to cool slightly.

Aubergines

Mix the aubergines and oil in a bowl, season. Heat the griddle pan, grill the aubergines in batches over a medium heat for approx. 4 mins. on each side.

Salad

Whisk the mustard, lemon juice, oil and water in a bowl, season. Add the spinach, raspberries, aubergine slices and lentils to the dressing, mix.

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