Green Lentil Salad

20 Nov

This tart and surprisingly juicy salad of mediteranean green lentils is dressed with a sour-sweet pomegranate molasses and aromatic cumin. This dish can be served as a side or as part of a mezze or tapas of small dishes.

Prep 10min Cook 30min Serves 4

  • 250g green lentils 
  • Olive oil
  • 1 onion
  • 1 clove garlic
  • salt/pepper to taste
  • 1 tsp cumin freshly roasted and crushed
  • handful chopped parsley or coriander
  • 1 tbsp pomegranate molasses
  • Juice of half a lemon

Wash the lentils and boil in a large pan of water for 20-30minutes until the lentils are just soft but completely intact, drain and set aside. Meanwhile fry the onion in olive oil until translucent, add garlic and cumin and when the aroma rises add the drained lentils and stir to coat. Take off the heat stir in the pomegranate molasses, lemon juice, and chopped parsley. Season with a touch of salt and pepper and serve.

Cook’s Tip Pomegranate Molasses can be found in middle eastern shops and good food stores. It is also very easy to make and we are lucky enough to have a mature sour Pomegranate bush and make our own in November when the fruit is ripe.
Recipe Source This recipe was inspired by a plate of vegetarian tapas, I had at Tate Modern London a few years ago, the lentil dish stood out and I wanted to make something similar and this was about right for me.


4 Responses to “Green Lentil Salad”

  1. impoftheyard 20/11/2009 at 16:25 #

    This looks and sounds delicious. What might you substitute the pomegranate molasses with if you couldn't obtain any?

  2. Laura 04/12/2009 at 17:28 #

    Pomegranate molasses is both sweet and sour so a mixture of honey and lemon juice would give a similar taste.

  3. impoftheyard 04/12/2009 at 18:03 #

    Thanks. I'll try that.

  4. Mary 14/12/2009 at 22:25 #

    Thank you for the recipe – it was delicious.

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