by Caitlin Saniga
- 1 cup dried lentils
- 4 tablespoons olive oil, divided
- 1 teaspoon cayenne powder, divided
- 2 1/2 teaspoons curry, divided
- 1 1/2 pounds eggplant, trimmed and cut into 1-inch cubes
- juice from 2 lemons
- 1/2 cup prepared salsa
- 1/4 cup honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 bunches scallions, coarsely chopped
- 2 large ripe mangoes, peeled and diced
- 1/2 cup cashews
- 1/4 cup cilantro
Bring 2 cups of water to a boil in a small pot. Season with salt and add the lentils. Cook for 20-30 minutes, or until the lentils are soft. Drain any extra liquid from the pot, and set the lentils aside.
Preheat the oven to 500 degrees. Whisk together 1 tablespoon oil, 1/2 teaspoon cayenne and 2 teaspoons curry. Drizzle the mixture over the eggplant, tossing to disperse. Arrange the eggplant on a baking sheet. Roast for 15 minutes, or until tender, stirring halfway through.
Combine the remaining 3 tablespoons of oil, 1/2 teaspoon cayenne and 1/2 teaspoon curry in a large bowl, lemon juice, salsa, honey, salt and pepper in a large bowl. Add the eggplant, lentils, scallions, mangoes, cashews and cilantro. Season with more lemon juice, salt and pepper, if desired.
Makes 4 servings.
Recipe adapted from my friend Samantha Arnoldy’s recipe.