Lentil, apple and pomegranate salad

Lentil, apple and pomegranate salad

Salata od lece jabuke i nara

By
From
Dalmatia
Serves
4

In Croatia, we eat lentils frequently, adding them to soups, stews and salads. They are rich in minerals, vitamins and protein. The addition of pomegranate and apple makes this the perfect superfood salad. If you are health conscious, this is a nutritious salad that makes a great lunch or light supper.

Ingredients

Quantity Ingredient
300 grams tiny blue green lentils
2 apples, finely diced
seeds from 1 pomegranite
1 red onion, finely diced
2 anchovies, chopped
1/2 bunch fresh flat-leaf parsley, chopped
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
sea salt
freshly ground black pepper

Method

  1. Rinse the lentils with water to remove any dust or debris. Put them in a saucepan with 900 ml water and bring to the boil. Cover and simmer over low heat until cooked, about 15–20 minutes.
  2. When the lentils are tender, season them with salt and pepper – do not season the lentils before this or they will be tough. Leave to cool.
  3. Add the apple, pomegranate, onion, anchovy and parsley to the cooled lentils and mix well to combine. Dress with the olive oil and vinegar, adjust the seasoning if needed, then serve.
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