Description
A vibrant, protein-packed salad featuring earthy lentils, sweet pomegranate seeds, and a creamy feta dressing.
Ingredients
Scale
For the Crust:
- 1 cup dried green or brown lentils, rinsed
- 2 cups water or vegetable broth
- 1/2 teaspoon salt
- 1 cup pomegranate seeds
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped red onion
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Crust:
- In a medium saucepan, combine lentils, water or broth, and salt. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until tender but not mushy. Drain any excess liquid and let cool.
- In a large bowl, combine cooled lentils, pomegranate seeds, parsley, mint, red onion, and half of the feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, and black pepper. Stir in the remaining feta cheese to create a chunky dressing.
- Pour the dressing over the lentil mixture and toss gently to combine. Serve immediately or chill for up to 2 hours before serving.
Notes
You can customize the seasonings to taste.