AuthorSuzanneCategoryLight meals, Salads, Side dishesDifficultyBeginner
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.
Ingredients
Directions
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.
