Lentil salads are nutritious, filling, and perfect for a fresh, vibrant meal. This recipe combines earthy lentils with the sweetness of pomegranate seeds and the crunch of walnuts. It’s not only a great vegetarian option but also packed with protein, fiber, and antioxidants. Here’s a detailed guide to making this delicious salad.
Ingredients:
- 1 cup green or brown lentils: Lentils serve as the base of the salad. They have a hearty texture and mild flavor that pairs well with the tangy dressing.
- 1 cup pomegranate seeds: These add a burst of sweet and tart flavor, along with vibrant color.
- ½ cup walnuts: For crunch and a touch of bitterness that contrasts nicely with the other ingredients.
- 1 small red onion, finely diced: Adds sharpness and bite.
- 1 cucumber, diced: Offers freshness and a crisp texture.
- 2 tablespoons fresh parsley, chopped: Adds an herbaceous note.
- 1 tablespoon fresh mint, chopped (optional): Enhances the salad with a refreshing flavor.
For the Dressing:
- 3 tablespoons olive oil: The base of the dressing, adding richness.
- 1 tablespoon lemon juice: Provides acidity and brightness.
- 1 tablespoon balsamic vinegar: Adds depth and a touch of sweetness.
- 1 teaspoon Dijon mustard: For a slight tang and creaminess.
- Salt and pepper to taste.
Step-by-Step Instructions:
- Cook the Lentils:
Start by rinsing the lentils under cold water to remove any impurities. Add them to a pot with 3 cups of water. Bring the water to a boil, then reduce the heat and let the lentils simmer for about 20-25 minutes, until they are tender but not mushy. Drain any excess water and let the lentils cool. - Prepare the Ingredients:
While the lentils are cooking, deseed the pomegranate, finely dice the onion, and chop the cucumber, parsley, and walnuts. Set aside the ingredients for easy assembly later. - Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, and Dijon mustard. Season with salt and pepper. Taste and adjust the seasoning to your liking. - Assemble the Salad:
Once the lentils have cooled, place them in a large bowl. Add the diced red onion, cucumber, parsley, mint (if using), pomegranate seeds, and walnuts. Pour the dressing over the salad and toss everything gently to combine, ensuring the dressing coats all the ingredients. - Serve:
Transfer the salad to a serving dish and garnish with extra parsley or pomegranate seeds for presentation. You can enjoy it immediately or refrigerate it for an hour to let the flavors meld together.
Tips:
- Make it ahead: This salad can be made a day in advance. The flavors will only improve as the lentils soak up the dressing.
- Variations: You can add feta cheese for extra creaminess or swap walnuts for almonds or pistachios.
- Serving suggestions: Serve this salad as a side dish or a main course for a light lunch.
Enjoy your fresh and flavorful lentil salad!