Equipment
- stove
Ingredients
- 1 cup green or brown lentils
- ½ cup red onion, finely chopped
- 2 Persian cucumbers, finely chopped
- 1 red bell pepper, finely chopped
- 2 cups pomegranate arils
- ¼ cup parsley leaves, finely chopped
- 1 large lime, zested and juiced
- 3 tbsp balsamic vinegar of modena
- ½ tsp cumin
- ½ tsp coriander
- 1 tbsp maple syrup
- salt and pepper, to taste
Method
- Bring a medium saucepan of generously salted water to a boil and add the lentils. Reduce heat and simmer for 12-15 minutes until the lentils are tender but al dente. Drain and set aside to cool completely.
- Prepare the dressing by adding the lime zest, juice, balsamic, cumin, coriander, maple syrup, and salt and pepper to a jar and whisking to combine. Season to taste.
- Assemble the salad by adding all the ingredients to a serving bowl and tossing to combine with the dressing. Optional to drizzle with a bit of extra virgin olive oil, if desired.
- Chill in the fridge for at least 10 minutes before serving, but it's even better overnight!
Nutrition
Serving 1servingCalories 193kcalCarbohydrates 38gProtein 10gFat 1gSaturated Fat 0.1gPolyunsaturated Fat 0.3gMonounsaturated Fat 0.2gSodium 9mgPotassium 570mgFiber 13gSugar 13gVitamin A 872IUVitamin C 41mgCalcium 46mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.