Name: Green Lentil, Pomegranate and Mint Salad Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1 cup green lentils; 2 cups water; ½ tsp salt; ½ cup fresh mint leaves, chopped; ½ cup pomegranate seeds; ½ cup cucumber, diced; 1 small red onion; ½ cup cherry tomatoes, halved; 2 tbsp apple cider vinegar; 2 tbsp olive oil; 1 tsp high quality honey; ½ tsp ground turmeric; salt and pepper to taste; crumbled feta; chopped walnuts or pumpkin seeds

AuthorSuzanneCategoryLight meals, Salads, Side dishesDifficultyBeginner

Yields3 Servings

Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients

For the salad

1 cup green lentils

2 cups water

½ tsp salt

½ cup fresh mint leaves, chopped

½ cup pomegranate seeds

½ cup cucumber, diced

1 small red onion

½ cup cherry tomatoes, halved

For the dressing (my turmeric and honey dressing)

2 tbsp apple cider vinegar

2 tbsp olive oil

1 tsp high quality honey

½ tsp ground turmeric

salt and pepper to taste

crumbled feta

chopped walnuts or pumpkin seeds

Instructions

Rinse the lentils and pick out any debris or stones.

In a medium saucepan, combine the lentils, water, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until tender but not mushy.

Drain any excess water and transfer the cooked lentils to a large mixing bowl.

Add the chopped cucumber, red onion and halved cherry tomatoes to the bowl.

In a small mixing bowl, whisk together the apple cider vinegar, olive oil, honey, turmeric and a pinch of salt and pepper to make the dressing.

Pour the dressing over the lentils, cucumber, and tomatoes and stir to coat.

Add the chopped mint and pomegranate seeds to the bowl and stir gently to combine.

Taste and adjust seasoning as needed with additional salt, pepper, or honey.

If desired, sprinkle crumbled feta cheese and/or walnuts or pumpkin seeds on top before enjoying as a side dish or light lunch.