Green Lentil Pomegranate Molasses Salad Recipe

Dr Eva

April 12, 2022

Dinner Lunch

20 mins

easy

4-6

Vegetarian. Gluten free.

This salad is a really clever mix of different seasonings. The pomegranate molasses makes all the difference.

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Ingredients

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	3Tins green lentils (approximately 700g drained weight)
	2tbsp Olive Oil
	1 Onion, finely chopped
	2 garlic cloves, crushed
	3 peppers, mixed colours, finely chopped
	285g jar of sun-dried tomatoes in oil (net weight 140g), drained and cut up small
	35g fresh flat-leaf parsley leaves, roughly chopped
	20g fresh mint, stems removed and leaves roughly chopped
	30g walnuts, roughly chopped
	80g pomegranate seeds
	60g parmesan cheese flakes
	1 lemon, zest and juice For the Salad
	2tbsp bsp good-quality pomegranate molasses For the Salad
	1-2tsp Maldon sea salt For the Salad
	Freshly ground black pepper

Nutritional Information

314kcal Energy

15g Fat

28g Carbohydrates

12g Fibre

14g Protein

Directions

1.

Rinse the lentils in a colander under cold running water, taking care not to mush them. Set aside to drain well. Make the salad dressing and set aside.

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2.

Heat the olive oil in a large non-stick pan. Saute the onion and garlic for 3 minutes. Add the peppers and cook for another 5 minutes, until softened but still crunchy. Set aside to cool.

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3.

While the vegetables are cooking, cut the drained sun-dried tomatoes into small pieces using kitchen scissors. Place everything in a large bowl and add the dressing and gently toss to combine.

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Notes

Nutrition info is a rough estimate based on the ingredients. Values may vary from case to case. As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have alternative solution, feel free to leave a comment. Nutrition info is a rough estimate based on the ingredients. Values may vary from case to case.