Lentil Salad

A hearty salad of cooked green lentils with tomato, cucumber, onion and parsley in a pomegranate molasses and cumin dressing; a protein source that makes a great lunch.

Ingredients

• 700 g green lentils (cooked and drained)
• 200 g tomatoes
• 150 g cucumber
• 80 g red onion
• 40 g parsley (1 bunch)
• 45 g (3 tbsp) olive oil
• 30 g (2 tbsp) lemon juice
• 15 g pomegranate molasses
• 6 g (1 tsp) salt
• 2 g (1 tsp) ground cumin

Instructions

1. 1

   Drain the cooked lentils well in a colander; they should be intact and cooled.

2. 2

   Dice the tomatoes and cucumber small.

3. 3

   Finely chop the red onion and parsley.

4. 4

   Whisk the olive oil, lemon juice, pomegranate molasses, salt and cumin in a small bowl.

5. 5

   Combine the lentils, tomatoes, cucumber, onion and parsley in a large bowl and pour over the dressing.

6. 6

   Toss gently without crushing the lentils, let rest for 10 minutes and serve.

Nutrition

Per serving