In Lebanon, Syria and Palestine , lenses are a staple food, used in dishes like Mujaddara or rustic soups. This salad of lentils and pomegranates , sometimes called salatet adas bil rumman traditional levantine recipe which combines brown or green lenses , acid grenades , fresh herbs and a seasoning based on lemon and sumac. Simple and balanced, it is ideal as a starter or with a main dish. An authentic, colorful and naturally gluten -free dish, perfect for a healthy and gourmet diet!

Pomegranate lentil salad, a typical recipe from the Middle East

Middle East

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Preparation time 10 mins Cooking time 20 mins Rest time 15 mins Total time 45 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape Cooking method: Traditional Recipe themes: Vegetarian

Ingredients

Servings

• 200 g of brown or green lenses (or Béluga lenses for a variant)
• 1 pomegranate (recovered grains)
• 1 finely chopped red onion
• 1 Small bang of chopped flat parsley
• 1 Small bang of chopped fresh coriander
• 2 CS of sumac (typical levantine spice, brings a tangy flavor)
• 3 tbsp extra virgin olive oil
• 2 Tbsp lemon juice
• 1 tsp grenade melasse (optional)
• Salt, pepper

Preparation

1. Cook the lenses according to the instructions of the packet or in a saucepan of boiling water for 20 minutes, until they are tender but still firm. Drain and let cool.
2. Prepare the vinaigrette by mixing olive oil, lemon juice, sumac and grenade molasses. Salt and pepper according to taste.
3. Assemble the salad: In a large bowl, mix the cooled lenses with the red onion, fresh herbs and pomegranate grains.
4. Pour the vinaigrette and mix well to coat all the ingredients.
5. Let stand 10 to 15 minutes before serving to allow the flavors to mix.

Keywords: Lebanese lentil salad, Middle Eastern lentil salad, authentic levantine recipe, lentil salad and pomegranate, traditional Palestinian cuisine, Syrian salad with lenses, gluten-free vegan recipe, healthy oriental salad.

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