Lentil and Apple Salad
-Serves 3
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Ingredients1 cup dried whole red lentils (or 2 cans cooked lentils)
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 place lentils and water 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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