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Lentil and Pomegranate Salad Recipe

Published: January 4, 2016 | By: Kristina Stosek
Prep Time Prep Time 5 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 20 Minutes
Serves Serves 4
Lentil and Pomegranate Salad Recipe
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Average Rating: 5 | Rated By: 3 users

In this scrumptious rainbow salad, the pomegranate adds delicious citrusy flavour and a lovely texture. This diet-friendly vegan salad is packed with fiber, antioxidants, iron and protein. Lentil and pomegranate salad adds a nice touch to outdoor cooking or large dinner parties

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Ingredients

  • 1 ½ cups dry lentils (green or brown)
  • 1 ½ cups pomegranate seeds (1 large pomegranate)
  • 1 large apple, peel and cut into small cubes
  • 1 cup baby spinach leaves
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. extra virgin olive oil
  • 2 tsp. 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 over low heat for 20 minutes or until fully cooked, but not mushy. Drain and rinse with cold water. Place lentils in a large bowl and add pomegranate seeds, apple and spinach
  • In a separate bowl, whisk together lemon juice, olive oil, agave and garlic. Pour over lentils and gently mix
  • Season with salt and pepper to taste. Enjoy


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