Lentil Raheb (Lebanese Eggplant & Lentil Salad)

Ingredients

1 Tbsp (15 mL) pomegranate molasses

2 Tbsp (30 mL) lemon juice

2 Tbsp (30 mL) canola oil

1 ½ lb (750 g) eggplant, roasted and small diced

2 cups (500 mL) whole red lentils, cooked and shocked

¼ cup (60 mL) green onions, sliced thinly

2 cups (500 mL) tomatoes, small dice

1 cup (250 mL) flat leaf parsley, finely chopped

1 cup (250 mL) green bell pepper, small dice