Recipe: Summer Lentil Salad

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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1. Place the lentils and the wine in a medium saucepan over medium heat and simmer until the wine has been absorbed.

2. 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.

3. Whisk the olive oil, vinegar, mustard, salt and pepper together in a small bowl and reserve.

4. 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.

5. 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).

6. Chop the grilled vegetables into bite-size pieces and add to the lentils. Add the chopped tomato, parsley leaves and walnuts.

7. Toss the salad with the remainder of the dressing and taste for salt. Serve warm or room temperature.