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!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.