SERVES 4-6
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3⁄4 cup French lentils, picked over and rinsed
1⁄4 cup dry white wine
1⁄2 yellow onion
2 garlic cloves, smashed
3 cups vegetable stock or water
2 Tablespoons unrefined, cold-pressed extra-virgin olive oil, plus more for brushing vegetables (or use melted unrefined coconut oil to grill vegetables)
3 Tablespoons apple cider vinegar, preferably raw
1 1⁄2 teaspoons Dijon mustard
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper to taste
2 medium eggplants (approx. 1- 1 1⁄4 pound each), sliced lengthwise 1⁄2-inch thick 1 small red onion, sliced into whole rings
1 large tomato, diced
1/3 cup fresh whole flat-leaf parsley leaves
1⁄2 cup walnuts, roughly chopped
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Place the lentils and the wine in a medium saucepan over medium heat and simmer until the wine has been absorbed.
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Add the stock or water, onion and garlic to the saucepan with the lentils and bring to a boil over high heat, lower to a simmer and cook for 25-30 minutes, or until lentils are tender.
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Whisk the olive oil, vinegar, mustard, salt and pepper together in a small bowl and reserve.
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When the lentils are done, drain and pick out onion and garlic pieces and discard. Place lentils in the serving bowl and pour a tablespoon of the dressing onto the warm lentils and stir gently to combine. Reserve remaining dressing.
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Turn your grill on to medium-high heat. Brush the eggplant and red onion with olive oil and sprinkle with salt. Grill the eggplant and onion until tender and slightly charred (not burned).
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Chop the grilled vegetables into bite-size pieces and add to the lentils. Add the chopped tomato, parsley leaves and walnuts.
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Toss the salad with the remainder of the dressing and taste for salt. Serve warm or room temperature.