Eggplant Lentils Flow

Eggplant Lentils Flow

Roasted eggplant and peppers mixed with lentils, cherry tomatoes, fresh greens, crispy air-fried chickpeas, and a bright drizzle of Brisca Cilantro Flow

PREP TIME COOK TIME
20 minutes 30-35 minutes
Yields: 4 servings

Ingredients

1 large eggplant, diced into small cubes
1 red bell pepper, diced into small cubes
3/8 tsp Brisca Herb 'n' Salt, divided
2 tbsp olive oil (for roasting vegetables)
1/2 cup dried lentils
1 1/2 cups water (for cooking lentils)
1 cup cherry tomatoes, halved
1 cup baby spinach or 1 cup arugula
1/2 cup chickpeas, canned or boiled, dried well, skins peeled
1/2 tsp paprika
2 tbsp fresh cilantro, chopped into mini pieces
4-5 tbsp Brisca Cilantro Flow

Instructions

1

Roast: Place the diced eggplant and bell peppers on a baking tray. Sprinkle with Brisca Herb 'n' Salt, drizzle with olive oil, and roast at 200°C for 20-25 minutes, mixing once, until golden and tender.

⏱ 20-25 minutes 🌡 200°C
2

Cook Lentils: Rinse the lentils. Add lentils and water to a small pot, bring to a boil, then reduce to a simmer for 15-20 minutes until tender but not mushy. Drain excess water and let cool slightly.

⏱ 15-20 minutes
3

Air-Fry Chickpeas: Toss the peeled, dried chickpeas with paprika and Brisca Herb 'n' Salt. Air-fry at 190°C for 10-12 minutes, shaking halfway, until crisp. (No oil needed.)

⏱ 10-12 minutes 🌡 190°C
4

Assemble: In a large bowl, combine the roasted eggplant, roasted peppers, cooked lentils, cherry tomatoes, and baby spinach or arugula. Add the fresh cilantro and Brisca Herb 'n' Salt.

5

Sauce Moment: Drizzle Brisca Cilantro Flow generously over the mixture, top with crispy chickpeas, and finish with extra Cilantro Flow if desired - ready to be served (can be served warm or cool).

Made with:Cilantro Flow, Herb 'n' Salt

Shop This Recipe

Select ingredients to add to your cart

Cilantro Flow

Cilantro Flow

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

cilantro-flow,herb-n-salt ["cilantro-flow","herb-n-salt","salad","featured"]