Green Lentil Salad with Pomegranate
Cooked green lentils tossed with red pepper, pickles, fresh herbs, pomegranate arils, olive oil, lemon, and pomegranate molasses.
By Moow Editorial ·
- Cook the lentils only until tender, then drain and cool them so they hold their shape in the salad.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 10 minutes
- Cook time: No cooking
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 290 kcal
- Protein: 10 g
- Carbohydrates: 39 g
- Fat: 11 g
- Fiber: 11 g
- Sodium: 725 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 2 cups (400 g) cooked green lentils
- 1 red kapia pepper; use red bell pepper
- 4 dill pickles
- 1/2 bunch parsley
- 1/2 bunch dill
- 1/2 bunch scallions
- 1 cup pomegranate arils
- 3 tablespoons extra-virgin olive oil
- 2 tbsp pomegranate molasses
- juice of 1/2 lemon
- 3/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
Directions
1. Place the cooked green lentils in a large salad bowl.
2. Dice the red pepper and pickles; chop the parsley, dill, and scallions. Add them to the lentils with the pomegranate arils.
3. Whisk the olive oil, pomegranate molasses, lemon juice, salt, and black pepper.
4. Pour the dressing over the salad, toss gently, and serve, garnished with dill if desired.
Sources
Rinse herbs and produce thoroughly. Cool cooked lentils promptly and refrigerate the dressed salad within 2 hours.