Lentil and nut salad

In this recipe, it is all about nuts, nuts, and more nuts, especially in the nut sauce as this is the glue that binds everything together and makes you get another portion. Inspired by nuts from my dearSeeberger.

Ingredients:

200 g green Seebergerlentils
350 g long, thin eggplant, cut lengthways into 6
160 g thin carrots, halved lengthways
2 garlic cloves pressed through a garlic press
40 ml soy sauce
20 ml grape seed oil
1 tsp honey
sea salt to taste
1 tsp anise seeds
4 mid-sized romaine lettuce leaves

Sauce:
50 g Seebergerhazelnuts
1 garlic clove pressed through a garlic press
2 tbsp soy sauce
1 tbsp lemon juice
1 tsp honey
50 ml water
sea salt to taste
freshly ground black pepper to taste

Prepare

Boil lentils in salted water (I add a bay leaf and some thyme, but that is not obligatory) and drain when ready.

While lentils are boiling, heat the oven to 200°and roast hazelnuts. When golden, take them out, leave to cool, and clean the skins off. 

While the nuts are cooling, mix carrots, eggplant, garlic, soy sauce, oil, honey, anise seeds, salt and pepper and place into the oven. Bake for 25-30 minutes until golden and a bit sticky. 

Process the cleaned nuts into a powder, add rest of the sauce ingredients, and blend until smooth. 

Place lentils into a bowl, placing all of the ingredients on top. You can pour the sauce on top, place on the side, or serve separately in a small bowl. I love to add some extra nuts on top to get that beautiful crunchiness. 

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
In partnership with Seeberger