Contents of your meal kit:
french green lentils
bay leaf
eggplant
onion & bell peppers
harissa
charred scallion vinaigrette base
arugula
feta
Equipment needed: medium saucepan with lid, foil-lined baking sheet, mixing bowl
Finishing steps:
- Preheat oven to 425.
- Put lentils into a saucepan and cover with 2-3 inches of water. Add the bay leaf, cover, and bring to a boil over high heat. Move on with the next step while you are waiting for the water to boil.
- Slice eggplant lengthwise, then into ½-inch slices that resemble half-moons. Thinly slice bell pepper. On a foil-lined baking sheet, toss eggplant, onion, and bell pepper with olive oil (see note), harissa, and salt & pepper. (Vegetables should fit in one layer – use 2 baking sheets if needed.) Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
- When water for lentils is boiling, reduce heat to low and simmer 10-15 minutes.
- Meanwhile, pour charred scallion vinaigrette base into the bottom of a mixing bowl and add an equal amount olive oil. Whisk or mix with a fork to combine, set aside.
- Check lentils after 10 minutes to test for doneness. Lentils should be tender, but not falling apart. When lentils are done, drain and discard bay leaf. Immediately toss with charred scallion vinaigrette.
- Divide arugula between serving plates and top with warm lentils, roasted vegetables and crumbled feta. If desired, you can drizzle salad with additional olive oil, and add salt & pepper to taste.
Note: Be generous when adding oil to eggplant for roasting. Eggplant tends to absorb quite a bit.