Lentil salad:
2 cups green lentils, cooked
1 cup chopped cucumber
1 cup chopped parsley
1/2 cup chopped scallions
8-10 mint leaves, torn
1 cup walnuts
1/2 cup pomegranate seeds
2-3 pickled labneh balls crumbled (optional)
Pomegranate vinaigrette:
1 tsp Aleppopo pepper
2 tsp kosher salt
1 lemon zested
3 tbsp pomegranate molasses
1/4 cup lemon juice
1/4 cup
All right, you guys. Let’s make a pomegranate lentil salad. So, I have been obsessed with lentils lately, and I don’t really like to cook lentils. So, when I was at Trader Joe’s recently, I found this ready to go cooked lentils on the refrigerator section, and I was like, “Oh my god, I knew exactly what I wanted to make.” So, let’s get started. I’m going to grab a bowl and dump the lentils right into the bowl. And then add some chopped up parsley, cucumber, scallion, walnuts, mint, and pomegranate seeds. Then, we’re going to make our vinegarette. I’ve got this cute little picture and we’re going to add some salt, Aleppo pepper, pomegranate molasses, Cedar Mounts pomegranate molasses, some lemon juice and lemon zest, and then some olive oil. Mix, mix, mix. Pour that on top of our salad and mix that together until it is nice and juicy. Now, for my vegans and gluten-free girlies, this is ready for you. But for you girlies that love some cheese, I’m going to add some pickled lab on top. Ta. Like the clouds open up. And there you have it, you guys. You’ve got your proteinpacked pomegranate lentil salad. That creaminess from the ln, mama, it’s a great breakfast salad. Actually, I know you guys are not going to eat it for breakfast, but I am.
Dining and Cooking