2tbspfresh lemon juiceor red wine vinegar or apple cider vinegar
1tspfresh herbsthyme, cilantro, or parsley
1tspDijon mustardor other coarse yellow mustard
1garlic clovefinely minced
a few grinds of black pepper
1or 2 handfuls of cherry tomatoeshalved or quartered
1or 2 handfuls of arugulaoptional
a bit of crumbled feta cheeseoptional, if eating dairy
Cook the Lentils
Simmer the lentils with the lentil seasonings in a small saucepan, covered with a lid, for about 20-25 minutes, or until cooked to your liking.
Toss in a strainer to drain off any excess liquid and remove the leaves and sprigs and things.
Roast the Eggplant
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Put the eggplant cubes in a large bowl and add the olive oil, salt, and pepper. Immediately after adding the oil, toss the eggplant the bowl to coat it evenly and thoroughly.
Spread the eggplant cubes in a single layer on the tray and roast for about 20 minutes, stir, and continue roasting for another 10 minutes. Take them out when they are browned and golden around the edges but still soft and moist in the middle.
Toss everything gently together with the dressing, sprinkling the feta on at the end if using.