Green Lentil & Pomegranate Molasses Salad
Dr Eva
April 12, 2022
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.
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