Lentils and pomegranate salad
Ingredients (serves 4)
100g green lentils
200g pomegranate seeds
A handful of parsley, roughly chopped
A handful of chives, finely chopped
Juice of one lemon
3 Tbs olive oil
Salt and pepper, to taste
Method
In a pot, bring a generous amount of water to a boil, then add the lentils and cook for 15 minutes
When the lentils are cooked, use a sieve to strain the water then rince them under cold water for them to retain their color and shape
In a bowl, mix together the lentils, the pomegranate seeds, the chopped parsley, the chopped chives, the lemon juice and the olive oil. Sprinkle generously with salt and pepper and serve !
Alternative: You can replace the chives with the leafy (green) part of spring onions.
Recipe by Hind Tahboub and Diala Tufenkji
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