Lentil Pomegranate Salad

The perfect combination of fruity, tangy, and earthy flavors in one dish.

By @kirstykaminski

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 cups dry lentils
• 0 water
• 0 water
• 0 water
• 2 pomegranate kernels
• 1 cup fresh mint
• 1 cup fresh parsley
• 1 cup fresh dill
• 1 cup fresh cilantro
• 2 Tbsp natural pomegranate concentrate
• 2 Tbsp lemon juice
• 0.25 cup olive oil
• 1 tsp salt

Instructions

1. If sprouting the lentils, place them in a large bowl covered with enough water and let them sit in the fridge overnight.
2. Drain and rinse the lentils the next morning and leave them in the sieve, covered with a kitchen towel in a dark place.
3. Let the lentils sprout for 6-12 hours, then cook them in boiling water for 3-4 minutes until tender.
4. Drain the cooked lentils again and rinse with cold water.
5. If not sprouting the lentils, simply cook them in boiling water on a low simmer for 15-20 minutes until tender and ready to eat, then drain and rinse with cold water.
6. Add the kernels of 2 pomegranates to a bowl.
7. Chop and add 1 cup each of fresh mint, parsley, dill, and cilantro to the bowl.
8. Add 2 tablespoons of natural pomegranate concentrate and 2 tablespoons of lemon juice to the bowl.
9. Pour 1/4 cup of olive oil into the bowl and add 1 teaspoon of salt, adjusting to taste.
10. Mix all the ingredients well in the bowl, adjust seasonings to your own taste, store in an airtight container, and enjoy!