Green Lentil & Pomegranate Molasses Salad

20 mins



Vegetarian. Gluten free. 

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

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Adjust Servings
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


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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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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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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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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