Warm Lentil & Aubergine Salad with Pesto
November 14, 2025
Roasted aubergine salad with caramelized onions, arugula and cherry tomatoes.
Serves:3–4
Time:~40 minutes
Sweet paprika roasted aubergine and red onion, on a bed of fresh arugula with warm green lentils for extra protein. Topped with cherry tomatoes, salty feta, and a light pesto dressing to tie it all together. Easy and delicious, perfect if you want to make a weeknight dinner feel a bit more special, or beautiful served as part of a larger meal when you have guests over.
Ingredients
Roasted vegetables
- 1 medium aubergine, cut into rounds then split in 4
- 1 small red onion, cut into wedges
- 1-2 tbsp olive oil
- ½ tsp smoked paprika (optional, for warmth)
- Sea salt & black pepper, to taste
Lentils
- 150 g (3/4 cups) green lentils, rinsed
- 700 ml (3 cups) vegetable broth or water - made with about 1¼ tsp Marigold vegetable bouillon powder, but check your own packaging for exact directions
- Pinch of salt (if using water)
Fresh
- 8 cherry tomatoes, halved (or 2 medium tomatoes, diced)
- 2 large handfuls arugula
Light pesto dressing
- 1 small handful fresh basil leaves
- 1 tbsp olive oil
- Juice of half a lemon juice
- 1 tbsp almonds
- 1 tbsp grated Parmesan
- 2-4 tbsp water, to thin
- Salt & black pepper, to taste
To finish
- Crumbled feta
- Extra basil leaves
Instructions
1. Roast the vegetables
- Preheat the oven to 200°C (400°F).
- Toss aubergine and red onion with olive oil, smoked paprika, salt, and pepper.
- Spread evenly on a baking tray and roast for 25–30 minutes, turning halfway, until golden and soft.
2. Cook the lentils
- In a saucepan, bring lentils and broth to a simmer. Cook for 20–25 minutes, until tender but not mushy.
- Drain and set aside warm.
3. Make the light pesto
- In a blender or small food processor, blend basil, olive oil, lemon juice, nuts or seeds, Parmesan, water, salt, and pepper until smooth and slightly loose in texture.
- Taste and adjust with a splash more lemon or water for lightness.
4. Assemble the salad
- In a large bowl, combine warm lentils, roasted vegetables, and fresh tomatoes.
- Add most of the pesto and toss gently to coat.
5. Finish and serve
- Add arugula just before serving, toss lightly, and drizzle with the remaining pesto.
- Top with feta or extra basil if desired.
Serving Suggestions
- •Serve warm or at room temperature, it's delicious both ways, the flavour improves with time so makes for even better leftovers.
- •For a more filling meal, add a side of crusty sourdough, or roasted potatoes.
- •Serve with grilled fish, tofu or your favorite kind of protein for a complete meal.
Storage & Meal Prep
- •Store in an airtight container in the fridge for up to 3 days.
- •The pesto dressing can be made ahead and stored separately for up to 5 days in the fridge.
Variations & Substitutions
- •Lentils: Substitute with chickpeas, white beans, or quinoa.
- •Aubergine: Swap with roasted zucchini, bell peppers, sweet potato or carrots if preferred.
- •Greens: Use baby spinach, mixed leaves, or kale instead of arugula.
- •Dressing: Try a yogurt-based lemon herb dressing for a creamy alternative.
- •Cheese: Replace feta with crumbled goat cheese or leave out for a vegan option.
- •Extra flavour: Add a few sun-dried tomatoes, roasted red peppers, or olives.
- •Vegan: Use nutritional yeast instead of parmesan in pesto, and leave out feta or use vegan feta on top of the salad.
Enjoy!
Sweet paprika roasted aubergine and red onion, on a bed of fresh arugula with warm green lentils for extra protein. Topped with cherry tomatoes, salty feta, and a light pesto dressing to tie it all together. Easy and delicious, perfect if you want to make a weeknight dinner feel a bit more special, or beautiful served as part of a larger meal when you have guests over.
Ingredients
Roasted vegetables
- 1 medium aubergine, cut into rounds then split in 4
- 1 small red onion, cut into wedges
- 1-2 tbsp olive oil
- ½ tsp smoked paprika (optional, for warmth)
- Sea salt & black pepper, to taste
Lentils
- 150 g (3/4 cups) green lentils, rinsed
- 700 ml (3 cups) vegetable broth or water - made with about 1¼ tsp Marigold vegetable bouillon powder, but check your own packaging for exact directions
- Pinch of salt (if using water)
Fresh
- 8 cherry tomatoes, halved (or 2 medium tomatoes, diced)
- 2 large handfuls arugula
Light pesto dressing
- 1 small handful fresh basil leaves
- 1 tbsp olive oil
- Juice of half a lemon juice
- 1 tbsp almonds
- 1 tbsp grated Parmesan
- 2-4 tbsp water, to thin
- Salt & black pepper, to taste
To finish
- Crumbled feta
- Extra basil leaves
Instructions
1. Roast the vegetables
- Preheat the oven to 200°C (400°F).
- Toss aubergine and red onion with olive oil, smoked paprika, salt, and pepper.
- Spread evenly on a baking tray and roast for 25–30 minutes, turning halfway, until golden and soft.
2. Cook the lentils
- In a saucepan, bring lentils and broth to a simmer. Cook for 20–25 minutes, until tender but not mushy.
- Drain and set aside warm.
3. Make the light pesto
- In a blender or small food processor, blend basil, olive oil, lemon juice, nuts or seeds, Parmesan, water, salt, and pepper until smooth and slightly loose in texture.
- Taste and adjust with a splash more lemon or water for lightness.
4. Assemble the salad
- In a large bowl, combine warm lentils, roasted vegetables, and fresh tomatoes.
- Add most of the pesto and toss gently to coat.
5. Finish and serve
- Add arugula just before serving, toss lightly, and drizzle with the remaining pesto.
- Top with feta or extra basil if desired.
Serving Suggestions
- •Serve warm or at room temperature, it's delicious both ways, the flavour improves with time so makes for even better leftovers.
- •For a more filling meal, add a side of crusty sourdough, or roasted potatoes.
- •Serve with grilled fish, tofu or your favorite kind of protein for a complete meal.
Storage & Meal Prep
- •Store in an airtight container in the fridge for up to 3 days.
- •The pesto dressing can be made ahead and stored separately for up to 5 days in the fridge.
Variations & Substitutions
- •Lentils: Substitute with chickpeas, white beans, or quinoa.
- •Aubergine: Swap with roasted zucchini, bell peppers, sweet potato or carrots if preferred.
- •Greens: Use baby spinach, mixed leaves, or kale instead of arugula.
- •Dressing: Try a yogurt-based lemon herb dressing for a creamy alternative.
- •Cheese: Replace feta with crumbled goat cheese or leave out for a vegan option.
- •Extra flavour: Add a few sun-dried tomatoes, roasted red peppers, or olives.
- •Vegan: Use nutritional yeast instead of parmesan in pesto, and leave out feta or use vegan feta on top of the salad.
Enjoy!
