Salmon* Recipe
Beluga Lentils, Roasted Garlic, Eggplant, Balsamic, Spinach + Hazelnuts
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Ingredients
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LENTILS & VEGETABLES
Method
LENTILS & VEGETABLES
- 1
Cook the Lentils
Rinse the beluga lentils under cold water. In a medium saucepan, add the lentils and 3 cups of water. Bring to a boil, then reduce to a simmer and cook for about 25-30 minutes until tender. Drain any excess water and set aside.
- 2
Roast the Garlic
Preheat the oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil and place in the oven. Roast for about 30 minutes until golden and soft. Let cool slightly, then squeeze the garlic from the skins and mash it into a paste.
- 3
Prepare the Eggplant
Cut the eggplant into 1-inch cubes. Toss with a little olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven at 400°F (200°C) for about 25-30 minutes until tender and golden.
- 4
Sauté the Spinach
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes.
- 5
Toast the Hazelnuts
In a dry skillet, toast the hazelnuts over medium heat until fragrant and golden, about 5-7 minutes. Allow to cool slightly and chop coarsely.