Mains, Sides, Vegetables

French Green Lentils with Eggplant and Yogurt


I made this as a vegetarian main dish for a dinner party.  It turned out to be a great side dish as well for spicy pork stew.  Either way, serve this with steamed rice.


  • 2-3 cups French green lentils
  • chicken broth (optional)
  • water
  • 2 bay leaves
  • 4 cloves garlic, smashed
  • 2 tsp salt
  • 1 cup cherry tomatoes, halved
  • 2 shallots, finely chopped
  • 1 bunch parsley, chopped
  • 1/2 bunch dill, chopped
  • 6-8 Eggplants
  • 2 tbsp white wine vinegar
  • olive oil
  • salt and pepper
  • plain yogurt


  1. Soak lentils in warm water and 2 tsp salt for an hour. Drain and rinse.   Add lentils, chicken broth, water, 2 tsp salt, bay leaves, and garlic cloves to a stock pot with a lid.  Bake in 325 degree oven for 60 minutes (or simmer on stove), until lentils aren’t crunchy in the middle. Drain lentils. Discard garlic and bay leaves.
  2. Toss warm lentils with shallots (to soften them).  Add chopped herbs and tomato.  Drizzle olive oil.  Salt and pepper to taste.
  3. Pierce the eggplant multiple times with a knife and bake on cookie  sheet at 450 degrees for an hour, until the center is soft.  Slice vertically and scoop out the eggplant flesh into a strainer. Strain for 10 minutes.  Transfer eggplant to a bowl and mix with vinegar and salt.
  4. To serve, place lentils in a shallow bowl, top with eggplant in the center, top the eggplant with yogurt OR serve yogurt on the side (which is what I did).

You can add finely chopped carrots to make the lentil salad more hearty. Squeeze lime over it all for brightness.



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