Lentils with herb tartare and sunflower oil
4 servings
30 minutes
Lentils with herb tartare and sunflower oil embody sophistication and simplicity at the same time. The dish's base is tender lentils cooked with aromatic bay leaves and fragrant pepper that add depth of flavor. Fresh herb tartare made from spinach, sorrel, cilantro, and arugula adds freshness and a slight tanginess, making the dish lively and rich. Baked eggplants with a golden crust bring softness and a sweet note, while garlic enhances the flavor with spiciness. Sunflower oil completes the composition by binding all ingredients into a harmonious unity. The dish is perfect as a light lunch or dinner, delighting with taste and health benefits, while its simple preparation makes it accessible even for novice cooks.
1
Prepare all ingredients. Preheat the oven to 200 degrees.
2
Cut the eggplant into large cubes.
- Eggplant: 1 piece
3
Salt, pepper, add vegetable oil and mix.
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 20 ml
4
Place the eggplants on a baking sheet lined with parchment paper and bake until golden brown, for 15-20 minutes.
5
At this time, boil the lentils with allspice and bay leaves.
- Lentils: 250 g
- Bay leaf: 1 piece
- Allspice berries: 2 pieces
6
Wash and finely chop all the greens. Set aside some greens for decoration.
- Spinach: 40 g
- Sorrel: 40 g
- Cilantro: 40 g
- Rocket (arugula): 30 g
- Dill: 20 g
7
Chop the garlic.
- Garlic: 2 cloves
8
Mix garlic and greens with lentils.
- Garlic: 2 cloves
- Spinach: 40 g
- Sorrel: 40 g
- Cilantro: 40 g
- Rocket (arugula): 30 g
- Dill: 20 g
9
Dress with fragrant sunflower oil.
- Unrefined sunflower oil: 30 ml
10
Serve decorated with baked eggplant.
- Eggplant: 1 piece
