Lentil Feta Pomegranate Salad
This recipe offers a healthy, satisfying Mediterranean lentil salad featuring plant-based protein and fiber. Green or black lentils are recommended for salads since yellow varieties dissolve during cooking. It's a versatile power bowl that works as a standalone meal or accompaniment to fish, chicken, or lamb dishes.
Ingredients
- 180g dry green or black lentils
- Seeds from 1 pomegranate
- Water
- Kosher salt
- 1 small red onion, chopped
- 3/4 English cucumber, diced (about 300g)
- 60-90g baby spinach or leafy greens
- 40g fresh parsley, chopped
- Crumbled feta cheese (garnish)
- 60ml fresh lime juice
- 80ml extra virgin olive oil
- 2 tsp honey
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- Salt and pepper to taste
Instructions
**Cook the lentils:** Combine 180g lentils with 720ml water and a pinch of salt. Bring to boil, then simmer on medium-low for 25-45 minutes until tender. Drain and cool.
**Combine ingredients:** Mix cooked lentils with onions, cucumbers, spinach, parsley, and pomegranate seeds in a large bowl.
**Make dressing:** Whisk together lime juice, olive oil, honey, cumin, and allspice in a separate bowl.
**Finish:** Pour dressing over salad, toss to combine, and top with feta. Let sit a few minutes before serving.