Pesto-Packed Lentil Salad with Kale and Eggplant

For the salad:

• 1 medium eggplant, cubed
• 1 tablespoon olive oil
• 1/3 cup dry lentils
• 1-2 bunches of kale, ribs removed and cut into ribbons
• 4-5 small tomatoes, halved or quartered
• 2-3 splashes red wine vinegar

For the walnut pesto:

• 1 large handful raw walnuts
• 1 1/2  cups fresh basil leaves
• 1 large clove garlic
• ¼ cup olive oil
• Salt, to taste

Instructions

1.  Preheat oven to 400 degrees F.  Toss eggplant cubes in olive oil and place in a baking dish.  Roast until brown and tender, about 30 minutes.

2.  Cook lentils using a 2:1 water to lentils ratio.  I use my rice maker on the quick setting and remove the lentils when there is still about 10 minutes to go as I like them a tad al dente.

3.  Prepare your pesto by adding all ingredients to a food processor and blending.

4.  Assemble salad by transferring kale to a large bowl.  Top with tomatoes, roasted eggplant, lentils and pesto.  Drizzle with red wine vinegar and toss well.  Add more salt and red wine vinegar, to taste. Divide salad into 4 equal servings.

Yields: 4 servings

Per serving: 31-39 g carbohydrates