Lentil Salad with Pomegranata
This salad is packed with fresh raw vegetable and herbs and tossed with soft lentils and sweet pomegranate syrup. It makes a wonderful side dish for any meal, or as a light, healthy lunch on its own.
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Lentil Salad with Pomegranata
This salad is packed with fresh raw vegetable and herbs and tossed with soft lentils and sweet pomegranate syrup. It makes a wonderful side dish for any meal, or as a light, healthy lunch on its own.
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| Servings |
| 12people |
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Ingredients
Salad:
- 3/4 cup green lentils
- 3medium tomatoes, diced
- 1large Anaheim pepper, diced
- 1/2 red peper, diced
- 1/4cup chopped onions
- 1 avocado, diced
- 1/2cup basil, chopped
- 1/2cup parsley, chopped
- 1/2cup mint, chopped
- 1/2cup dill, chopped
- 4 green onions, chopped
Dressing:
- 4tablespoons olive oil
- 4tablespoons lemon juice
- 4tablespoons pomegranate juice concentrate
- 1/2teaspoon cayenne pepper
- 1 1/2teaspoon sea salt
- 1/2teaspoon black pepper
Instructions
- Place lentils in a pan, cover with 1-inch water and boil 5 minutes. Reduce heat to medium-low, cover and let simmer until tender. The cooking time can range between 30-45 minutes depending on the age and variety of lentils you use. Drain in colander and set aside.
- In large bowl, whisk together olive oil, lemon juice, pomegranate juice concentrate, cayenne pepper, salt and pepper.
- In large bowl, add lentils, tomatoes, peppers, onions, avocado, basil, parsley, mint, dill and green onions. Pour dressing over salad and toss together until well combined.
- Refrigerate until ready to serve.
Recipe Notes
Recipe by Suheyla Kerkinni for www.culinarybutterfly.com