Lentil Salad with Vegetables and Pomegranate
A hearty lentil salad with juicy tomatoes, crisp greens, and sweet pomegranate seeds, tossed in a bright lemon dressing. Perfect for a quick weeknight dinner or a healthy lunch.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 15g
Ingredients
- 1 cup green lentils
- 1 cup cherry tomatoes
- ½ cup pomegranate seeds
- 2 cups mixed greens
- ½ medium red onion
- 2 cloves garlic
- 1 medium lemon
- 3 tbsp olive oil
Instructions
- 1
Rinse the 1 cup lentils and place in a pot with 3 cups water. Bring to a boil, then reduce heat and simmer until tender but not mushy, about 20-25 minutes. Drain and let cool slightly.
- 2
While lentils cook, halve the 1 cup cherry tomatoes and thinly slice the 0.5 red onion. Mince the 2 garlic cloves.
- 3
In a small bowl, whisk together the juice of 1 lemon, 3 tbsp olive oil, and the minced garlic. Season with salt and pepper.
- 4
In a large bowl, combine the warm lentils, tomatoes, onion, and 2 cups mixed greens. Toss gently to mix.
- 5
Pour the dressing over the salad and toss until everything is coated. Taste and adjust seasoning with salt and pepper.
- 6
Top with the 0.5 cup pomegranate seeds and serve immediately. Add a sprinkle of cumin or paprika if you have them.
Tools you’ll need
- pot
- colander
- small bowl
- large bowl
- knife
- cutting board
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