Lentil and Pomegranate Salad

Name: Lentil and Pomegranate Salad
Total time: 20 min
Yield: 4 personnes
Ingredients: 3 cups cooked lentils (black caviar or french green); 1 ½ cups cooked beets, peeled, very small diced; 1 cup pomegranate seeds; 1 cup chopped cilantro (or flat-leaf parsley); ½ cup finely diced red onion; optional: ½ a jalapeno, very finely diced; ⅓ cup olive oil; 1 lime, both zest and juice; 1 teaspoon cumin; 1 teaspoon coriander; 3/4 teaspoon salt; Optional additions: diced avocado or feta crumbles

Vibrant and protein-rich, this salad combines earthy lentils with the bright pop of pomegranate seeds and tender beets. It serves equally well as a wholesome main dish or a festive, textured dip.

20 min

4 pers

no cooking

Entrée

vegan

vegetarian

gluten-free

healthy

lentil

Feasting at Home

Ingrédients

4 pers

3 cup cooked lentils · black caviar or french green
1 1/2 cup cooked beets · peeled, very small diced
1 cup pomegranate seeds
1 cup chopped cilantro · or flat-leaf parsley
1/2 cup finely diced red onion
1/2 jalapeno · very finely diced
1/3 cup olive oil
1 lime · both zest and juice
1 tsp cumin
1 tsp coriander
3/4 tsp salt
diced avocado or feta crumbles · optional

Préparation

1
Combine the lentils, diced beets, pomegranate seeds, cilantro, red onion, and optional jalapeno in a medium bowl and toss until mixed.
2
Add the olive oil, lime juice, lime zest, cumin, coriander, and salt to the bowl.
3
Stir the mixture thoroughly and allow it to sit for 10 minutes to let the salt soak into the lentils.
4
Taste and adjust the seasoning with additional salt or lime if needed.
5
Fold in any optional ingredients like feta or avocado just before serving.