A high-protein salad bowl that's packed with fibre. The fudgy aubergines? Unbeatable.
Big Lentil Salad Bowl
4.6
1
Notes
25 mins cook
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Step 1.
Heat the oven to 220°C. Trim and chop the aubergine into 2cm chunks. Transfer to a baking tray, drizzle with olive oil, season and toss well. Bake for 20-25 mins until softened and golden.
Step 2.
Meanwhile, bring a saucepan full of water to the boil. Once boiling, gently drop the eggs in, turn the heat down slightly to a gentle simmer and cook for 7 mins until jammy.
Step 3.
Add all the dressing ingredients to a blender and blend until smooth. Set aside.
Step 4.
Reheat the lentil and quinoa pouches, then tip both into a large bowl. Pick the parsley leaves and finely chop the stems, then add to the bowl along with the olives. Tip in the cooked aubergine and half the dressing. Toss to combine.
Step 5.
Add a dollop of hummus to four serving bowls. Spread it out, then top with the salad and a jammy egg. Finish with a drizzle of dressing.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Aubergine
Egg
Worldwide Foods Good Grains French Inspired Lentils
Worldwide Foods Red & White Quinoa
Flat Leaf Parsley
Pitted Green Olive
Hummus
FOR THE DRESSING:
Sun-Dried Tomato
White Wine Vinegar
Olive Oil
Water
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Aubergine
Egg
Worldwide Foods Good Grains French Inspired Lentils
Worldwide Foods Red & White Quinoa
Flat Leaf Parsley
Pitted Green Olive
Hummus
FOR THE DRESSING:
Sun-Dried Tomato
White Wine Vinegar
Olive Oil
Water
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 220°C. Trim and chop the aubergine into 2cm chunks. Transfer to a baking tray, drizzle with olive oil, season and toss well. Bake for 20-25 mins until softened and golden.
Step 2.
Meanwhile, bring a saucepan full of water to the boil. Once boiling, gently drop the eggs in, turn the heat down slightly to a gentle simmer and cook for 7 mins until jammy.
Step 3.
Add all the dressing ingredients to a blender and blend until smooth. Set aside.
Step 4.
Reheat the lentil and quinoa pouches, then tip both into a large bowl. Pick the parsley leaves and finely chop the stems, then add to the bowl along with the olives. Tip in the cooked aubergine and half the dressing. Toss to combine.
Step 5.
Add a dollop of hummus to four serving bowls. Spread it out, then top with the salad and a jammy egg. Finish with a drizzle of dressing.
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Notes (1)
N
Nat M.
4 months ago
Added chicken for extra protein - the recipe was delicious!
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