Lentil and Pomegranate Salad Recipe

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Average Rating: 5 | Rated By: 2 users

In this scrumptious rainbow salad, the pomegranate adds delicious citrus flavour and interesting texture. This is a diet friendly vegan salad, packed with fiber, antioxidants, iron and protein. This lentil pomegranate salad is popular at barbecues or large gatherings

Ingredients

  • 1 ½ cups dry lentils (green or brown)
  • 1 ½ cups pomegranate seeds (1 large pomegranate)
  • 1 large apple, peel and cut into cubes
  • 1 cup baby spinach leaves
  • 2 Tbsp. freshly lemon juice
  • 1 Tbsp. extra virgin olive oil
  • 2 tsp. pure maple syrup or agave nectar
  • 1 garlic clove, minced
  • Sea salt and freshly ground black pepper to taste
  • Instructions

  • Bring 6 cups of water to boil, add lentils and cook on low heat for 20 minutes or until fully cooked, but not mushy. Drain and place in a large bowl with pomegranate seeds, apple and spinach
  • In a separate bowl, whisk together lemon juice, olive oil, maple syrup/agave nectar and garlic. Pour over lentils and gently mix
  • Season with salt and pepper to taste


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