Lentil and Pomegranate Salad

• CL3 cup cooked lentils · black caviar or french green
• CB1 1/2 cup cooked beets · peeled, very small diced
• PS1 cup pomegranate seeds
• CC1 cup chopped cilantro · or flat-leaf parsley
• FD1/2 cup finely diced red onion
• J1/2 jalapeno · very finely diced
• OO1/3 cup olive oil
• L1 lime · both zest and juice
• C1 tsp cumin
• C1 tsp coriander
• S3/4 tsp salt
• DAdiced avocado or feta crumbles · optional

Préparation

1. 1

   Combine the lentils, diced beets, pomegranate seeds, cilantro, red onion, and optional jalapeno in a medium bowl and toss until mixed.

2. 2

   Add the olive oil, lime juice, lime zest, cumin, coriander, and salt to the bowl.

3. 3

   Stir the mixture thoroughly and allow it to sit for 10 minutes to let the salt soak into the lentils.

4. 4

   Taste and adjust the seasoning with additional salt or lime if needed.

5. 5

   Fold in any optional ingredients like feta or avocado just before serving.