Lentil Raheb (Lebanese Eggplant & Lentil Salad)
A marinated salad of roasted eggplant, lentils, green onion, tomatoes, parsley, and green pepper with a pomegranate molasses dressing.
Keywords
- mediterranean
- middle eastern & indian
- whole red
- vegan
- vegetarian
- foodservice
- english
- bell pepper
- spring
- tomato
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Cooking tools:
- Oven
- Baking sheet
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Refrigerator
- Airtight container
Ingredients
- 1 Tbsp (15 mL) pomegranate molasses
- 2 Tbsp (30 mL) lemon juice
- 2 Tbsp (30 mL) canola oil
- 1 ½ lb (750 g) eggplant, roasted and small diced
- 2 cups (500 mL) whole red lentils, cooked and shocked
- ¼ cup (60 mL) green onions, sliced thinly
- 2 cups (500 mL) tomatoes, small dice
- 1 cup (250 mL) flat leaf parsley, finely chopped
- 1 cup (250 mL) green bell pepper, small dice
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