In Lebanon, Syria, and Palestine , lentils are a staple food, used in dishes like mujaddara and rustic soups. This lentil and pomegranate salad , sometimes called Salatet Adas bil Rumman , is a traditional Levantine that combines brown or green lentils , tangy pomegranates , fresh herbs , and a lemon and sumac dressing. Simple and balanced, it's ideal as a starter or side dish. An authentic, colorful, and naturally gluten-free dish, perfect for a healthy and delicious meal!
Ingredients
Preparation
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Cook the lentils according to the package instructions or in a saucepan of boiling water for 20 minutes, until tender but still firm. Drain and let cool.
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Prepare the vinaigrette by mixing olive oil, lemon juice, sumac and pomegranate molasses. Season with salt and pepper to taste.
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To assemble the salad: in a large salad bowl, combine the cooled lentils with the red onion, fresh herbs, and pomegranate seeds.
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Pour over the dressing and mix well to coat all the ingredients.
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Let it rest for 10 to 15 minutes before serving to allow the flavors to blend.
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