Lentil and Apple Salad

-Serves 3
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My hearty, healthy red lentil salad is not only ready in minutes but is an absolute treat for the tastebuds too. The secret to this recipe is using dried lentils and cooking them from scratch in a good vegetable stock for extra flavor. I love combining cooked, cooled lentils with sweet pomegranate, cucumbers, apple and feta, but you could pretty much use any crunchy vegetables of your choice. 

Ingredients for Lentil and Apple Salad

1 cup dried whole red lentils (or 2 cans cooked lentils)
3 cups vegetable or chicken stock
6 tomatoes on the vine, quartered
1/2 cup finely diced red onion
1/2 cup finely diced green or red bell pepper
1 green apple, cubed
3-4 tablespoons raisins
2 cups arugula leaves
1/4 cup chopped coriander leaves 
4-5 tablespoons Pomegranate molasses (available at Mustafa in the baking isle)
1 teaspoon ground cumin
1-2 tablespoons extra-virgin olive oil
1/2 teaspoon salt 
freshly ground pepper 
3 tablespoons crumbled feta, for garnish - optional 
1/3 cup pomegranate pearls, for garnish

Recipe
1. Rinse lentils well and leave to soak in 4 cups water for at least an hour.
2. Next, drain lentils and discard soaking liquid. Place lentils and vegetable stock in a saucepan over medium flame until boiling. Reduce heat and cook lentils for 10 minutes until al-dente. Drain lentils and set aside to cool. 
(If using canned lentils, skip steps 1 and 2. Drain canned lentils and use as below)
3. Chop fruits and vegetables and put them in a large bowl. with cooled lentils and raisins. Refrigerate.
​4. To make dressing: whisk together pomegranate molasses, cumin, olive oil, salt and pepper.
5. To serve, mix salad with dressing. Place in a wide serving dish, garnish with crumbled feta and pomegranate pearls; serve chilled.
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