Kale, Lentil, and Eggplant Salad with Pesto
3/28/16
WRITTEN BY: Casey Tunguz

I often find my favorite salads are the ones I throw together with the last produce I have for the week.  I don’t have any recipe in mind and I usually have to get a bit creative to make the hodgepodge ingredients left in the fridge somehow fit together.  This was one of those salads and, true to form, was awesome.  I absolutely loved the combination of lentils with eggplant and the huge scoop of pesto gave it so much flavor.  Sweet tomatoes rounded out all the umami flavors and the kale gave it the heartiness to make it meal worthy.  If you don’t like eggplant (I have a dear friend who, gasp, doesn’t like eggplant!), I think roasted sweet potatoes, mushrooms, carrots, or fennel could all work as substitutes.

INGREDIENTS

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

PREPARATION

1.  Preheat oven to 400 degrees F.  Toss eggplant cubes in olive oil and place in a baking dish.  Roast until browned 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

Casey Tunguz

Casey works at Google, managing the Ad Grants program which supports thousands of nonprofits in 50 countries. She is the mom of two boys and an avid yogi, chef, food blogger and francophile. She learned about T1D through friends, and immediately want to get involved. Her commitment to healthy living was catalyzed by her diagnosis of gestational diabetes, and managing her sugars and learning more about diabetes has become an every day theme and passion in her life. You can find more of her delicious recipes at pinkbrandywine.tumblr.com