Home Food + Drink Feigner Recipes Organic Vegan Salad Recipe: Curried Eggplant and Lentils
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Organic Vegan Salad Recipe: Curried Eggplant and Lentils


Organic Curried Eggplant and Lentil Vegan Salad Recipe

Vegan Salad Recipe


  • 2 cups of organic veggie broth
  • 2 tsp. of organic curry powder, divided
  • 1 cup of organic dry lentils, rinsed and drained
  • 2 garlic cloves, minced or 1/2 tsp. of garlic powder
  • 1/4 tsp. organic smoked paprika
  • 2 tbsp. organic olive oil, divided
  • (8 oz.) organic eggplants, trimmed, cut into slices 1/2 inch thick
  • 1 cup organic diced cucumber
  • 1/2 cup organic diced red bell pepper
  • 2 tbsp. organic red wine vinegar
  • 5-oz. organic arugula leaves


Rinse the lentils under running water and remove any dirt. Soak in filtered water for 30 minutes prior to using them.

In a non-stick saucepan bring broth, lentils, 1 teaspoon of the curry powder and garlic to boiling; reduce heat to low. Cook, covered, but leave the lid ajar a bit so that they don’t boil over. Check on them occasionally to make sure the water has not boiled down below the level of the lentils and add more as needed for 15 to 20 minutes or until lentils are tender. Remove from heat; let stand 10 minuets. Drain excess liquid.

Tips for cooking lentils:

The lentils are done when they are tender and can be mashed easily. It usually takes about 30-40 minutes for them to cook, older lentils take longer to cook, so it’s best to just test them to decide when they are ready.

Meanwhile, in a small bowl combine paprika and remaining 1 tsp. of curry powder. Brush 2 teaspoons of the oil on eggplant slices. Sprinkle evenly with paprika mixture.

Coat grill rack with my vegan homemade non-stick  cooking spray.  Preheat eggplant slices on grill. Grill 2 to 4 minutes per side or just until tender. Remove from grill; place on a cutting board. Let stand 8 to 10 minutes; dice eggplant.

In a large bowl combine lentils, eggplant, cucumber, and bell pepper; season with pepper to taste. Drizzle with vinegar and remaining 4 teaspoons oil; toss to coat. Place arugula on individual plates, top each with 1 cup of the eggplant mixture, and serve.


Serves 8 people.

Takes about 40 minutes total for this Recipe.

Nutrition Facts for my Curried Eggplant and Lentil Salad Recipe!
  • Calories: 200
  • Protein: 11 g.
  • Fat: 6 grams
  • Saturated Fat: 0.5 mg.
  • Cholesterol: 0 mg.
  • Carbs: 28 g.
  • Sodium: 210 mg.
  • Fiber 8 g.

*Of course with any recipe, nutrition facts may be a bit different based on what food brands you use.

Written by
Jessica Feigner

Owner of international beauty service company, Event Makeup in San Diego | Blogger | Mama | Veggie Lover | Explorer ~Follow Event Makeup @eventmakeupartists on IG. "I look forward to keeping you connected to the elusive world of all things fashion, beauty & health." -Jessica

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