TASTY LENTILS!

• 1 cup dried green or brown lentils (or French/puy)
• 1 cup vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
• 1 1/2 cups water
• 1 large garlic clove, smashed, skin removed

Lemon peel (about 1.5 x 5 cm / 3/4 x 2″)

• 1 bay leaf
• 2 sprigs thyme, or 1/2 tsp dried thyme
• 1 rib celery, broken into 3 or 4 pieces (or a handful of celery leaves)

ROASTED EGGPLANT:

• 700g / 1.4 lb eggplant / aubergine (2 medium)
• 2 1/2 tbsp olive oil
• 1/4 tsp EACH salt and pepper

GARLIC LEMON DRESSING:

• 2 tbsp lemon juice (or cider vinegar)
• 4 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp thyme leaves, fresh (or 1/2 tsp dried)
• 1 tsp sugar (optional)
• 1/2 tsp EACH salt + black pepper

SALAD:

• 250g / 8 oz cherry tomatoes, halved (or quartered if large)
• 2 handfuls rocket / arugula, torn into 2” pieces
• 60g / 2 oz feta, crumbled (optional)