Pomegranate lentil salad, a typical recipe from the Middle East
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!
Ingredients
- 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
- 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.
- Prepare the vinaigrette by mixing olive oil, lemon juice, sumac and grenade molasses. Salt and pepper according to taste.
- Assemble the salad: In a large bowl, mix the cooled lenses with the red onion, fresh herbs and pomegranate grains.
- Pour the vinaigrette and mix well to coat all the ingredients.
- Let stand 10 to 15 minutes before serving to allow the flavors to mix.