Lebanese lentil salad with pomegranate | Rich in protein
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35 min
Quick
Sezamo
O salată orientală generoasă și plină de prospețime, cu linte fragedă, semințe crocante de rodie, miez de nucă rumenit și verdețuri aromate, învăluite într-un dressing parfumat de lămâie și chimion. O alegere perfectă pentru un prânz sățios, vegan și bogat în proteine vegetale.
Ingredients
Preparation method
Preparing the ingredients
Rinse the lentils under cold running water and cook them in a pot with water and a pinch of salt for 20-25 minutes, until tender but still retaining a firm texture (al dente). Drain well and leave to cool to room temperature.
Toast the walnut kernels in a dry pan over medium heat for 3-4 minutes until fragrant and slightly crispy, then coarsely chop them.
Finely chop the red onion, fresh parsley, and mint leaves. Peel the pomegranate and remove the crunchy, juicy seeds.
Chef's tip
For an even more intense citrus note, you can also add a little finely grated organic lemon zest to the dressing.
This salad is ideal for meal prep; it keeps fresh and tastes great in the fridge for up to 3 days.
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