Lentil salad with aubergines, cherry tomatoes, balsamic vinegar and quinoa

Lentil salad with aubergines

Lentil salad tastes delicious lukewarm or cold. The lentil salad is an absolute power food and is spiced up even more with aubergines, cherry tomatoes, balsamic vinegar and quinoa.

Please rate this recipe

5 stars from 1 votes


  • 200 g red lentils
  • 100 g cherry tomatoes
  • 3 tsp balsamic vinegar
  • 1 tsp olive oil
  • 1 tsp honey
  • Leek or spring onion
  • 500 ml vegetable stock
  • 10 g quinoa
  • 1/2 eggplant


  1. Boil the lentils (depending on the variety) and quinoa in broth for about 10 minutes.
  2. Drain and let cool slightly.
  3. Have the cherry tomatoes.
  4. Cut the spring onions into fine rings.
  5. Dice the aubergines cut and sauté lightly.
  6. Make a vinaigrette from the remaining ingredients.
  7. Mix the cooled lentils together with the tomatoes, diced aubergines and onions and mix with the sauce.


  • pot
  • knife
  • cutting board
  • bowl

Most recent recipes