Ingredients

• 1 cup Beluga lentils
• 1 medium Eggplant
• 2 Bell peppers (red and yellow)
• 1/2 Red onion
• 150 g Cherry tomatoes
• 1/2 bunch Fresh parsley
• 1/4 bunch Fresh mint
• 4 tablespoons Olive oil
• 2 teaspoons Sumac
• 3 tablespoons Lemon juice
• 2 tablespoons Tahini
• 1 clove Garlic
• 2-3 tablespoons Cold water
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Preheat oven to 200°C (400°F). Dice the eggplant and bell peppers. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of sumac, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

2. 2

   Meanwhile, rinse the beluga lentils. In a saucepan, cook the lentils in 3 cups of salted water for 20-25 minutes, or until tender yet slightly firm (al dente). Drain and set aside.

3. 3

   Prepare the dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic clove, 2 tablespoons of olive oil, 1 teaspoon of sumac, salt, and pepper. Add 2-3 tablespoons of cold water to achieve a creamy, smooth consistency.

4. 4

   In a large salad bowl, combine the cooked beluga lentils, roasted vegetables, thinly sliced red onion, halved cherry tomatoes, chopped parsley, and chopped mint.

5. 5

   Drizzle the salad with the tahini-lemon dressing and gently toss to coat all ingredients. Serve warm or at room temperature.