Lentil tabbouleh salad with pomegranates
Try this zesty Lentil Tabbouleh Salad with juicy pomegranate arils for a burst of flavor. A vibrant mix of herbs and grains in every bite!
Ingredients:
- 1 cup de Puy lentils
- 2 1/2 cups water
- 1 bay leaf
- 1 sprig fresh thyme
- 1/2 teaspoon salt
- 1 tablespoon pomegranate molaasses
- 1 tablespoon Jerez Spanish sherry vinegar
- 1 lemon, zested and juiced
- 1/4 cup good olive oil
- salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup pomegranate seeds
- 1 cup Persian cucumbers, chopped
- 1 handful mint, finely chopped
- 60g feta cheese, crumbled
Instructions:
- Inspect lentils for any foreign objects and rinse them. Combine lentils, water, bay leaf, and a sprig of thyme in a pot and bring the mixture to a boil. Lower the heat and let it simmer for approximately 20 minutes until the lentils are firm but not mushy. Monitor the lentils to prevent them from becoming too dry. If necessary, add a bit more water. Ideally, most of the liquid should be absorbed by the time the lentils are cooked. Season the dish with around 1/3 teaspoon of salt according to your preference.
- In a compact container, blend pomegranate molasses, vinegar, lemon juice, and lemon zest thoroughly. Incorporate olive oil with a whisk until consistent. Season with salt and pepper based on your liking. Keep aside for later use.
- Eliminate any excess liquid from the cooked lentils and transfer them to a spacious bowl. Introduce tomatoes, pomegranate seeds, cucumbers, mint, parsley, and feta cheese to the bowl. Mix with the prepared dressing. Serve the dish at ambient temperature.
Summary:
- Calories: 1549 kcal
- Fat: 71 g
- Protein: 62 g
- Carbs: 181 g
- Potassium: 2568 mg
- Magnesium: 187 mg