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Black lentil, orange, and kale salad with pomegranate-glazed eggplant
Our Nutritionist's Favorite

Black lentil, orange, and kale salad with pomegranate-glazed eggplant

Gluten-Free, Vegetarian, Soy-Free

2 Servings, 740 Calories/Serving

35 – 45 Minutes

Our nutritionist, Kaley Todd, loves the North African flavor and many anthocyanins in this rich vegetarian main course. The eggplant, pomegranates, and black lentils are all rich in them. Also known as phytonutrients, they behave like antioxidants, protecting against cancer and heart disease and promoting brain health. Black lentils are also loaded with protein and fiber, a powerful nutrient combo that helps keeps you feeling both sated and energized.

In your bag

  • ¾ cup black lentils
  • 1 globe eggplant
  • Pomegranate glaze (harissa powder - olive oil - pomegranate molasses - fresh garlic)
  • 1 lemon
  • Pomegranate vinaigrette base (balsamic vinegar - pomegranate molasses)
  • 1 Cara Cara orange
  • Fresh mint
  • Fresh cilantro
  • 2 ounces baby kale
  • 2 tablespoons chia seeds
  • ¼ cup Greek yogurt

Nutrition per serving

Instructions

1

Cook the lentils

Heat the oven to 350ºF.
  • Rinse the lentils.
In a medium sauce pot, combine the lentils and 2 cups lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the lentils are tender, 18 to 20 minutes. Drain and set aside.
While the lentils simmer, prepare the eggplants.

2

Bake the eggplant

  • Trim the ends from the eggplant; cut the eggplant in half lengthwise. Using a knife, lightly score the flesh with diagonal lines about 1 inch apart.
On a sheet pan, lay the eggplant halves, cut side up, and season with salt and pepper. Spread the pomegranate glaze evenly over the eggplant halves and drizzle each with 1 to 2 teaspoons oil. Bake, turning them over halfway through, until tender, 25 to 30 minutes. Transfer to a work surface and cut the halves lengthwise into quarters.
While the eggplant bakes, make the vinaigrette and the lentil salad.

3

Prep the vinaigrette

  • Juice the lemon.
In a small bowl, stir together the pomegranate vinaigrette base, 2 tablespoons oil, and 1 to 2 teaspoons lemon juice. Season to taste with salt and pepper.

4

Assemble the lentil salad

  • Using your hands or a sharp knife, peel the orange; cut the fruit in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the cilantro; set aside half for garnish.
In a large bowl, stir together the lentils, orange slices, mint, half the cilantro, kale, chia seeds, and pomegranate vinaigrette. Season to taste with salt and pepper.

5

Serve

Transfer the lentil salad to individual plates. Top with the eggplant and garnish with the yogurt and remaining cilantro.

Calories: 740, Protein: 32 g, Total Fat: 27 g, Monounsaturated Fat: 17 g, Polyunsaturated Fat: 5 g, Saturated Fat: 3.5 g, Cholesterol: 5 mg, Carbohydrates: 96 g, Fiber: 29 g, Added Sugar (Pomegranate Molasses): 7 g, Sodium: 280 mg
Contains: milk