





From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Lentil Salad with Feta and Pomegranate
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Instructions
1
|
Cook the lentils.
2
|
Make the dressing by combining the lime juice, zest of lime, olive oil, cumin , coriander, honey, salt and pepper.
3
|
Combine the cooked lentils, crumble feta, pomegranate, chopped cilantro, chopped mint, chopped onion, chopped jalapeno and dressing.
4
|
Serve in lettuce wraps.
My Calorie Intake
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Tips & Tricks (5)
- Lentil Perfection 🫘Rinse French lentils thoroughly and cook them in salted water with a bay leaf to enhance their natural flavor and prevent them from becoming mushy.
- Pomegranate Pro Tip 💎To easily extract pomegranate seeds, cut the fruit in half and tap the back with a wooden spoon over a bowl - the seeds will fall out cleanly without mess.
- Herb Chopping Technique 🌿Roll mint and cilantro leaves tightly before chopping to prevent bruising and preserve their vibrant green color and fresh flavor profile.
- Flavor Layering Trick 🥄Toast cumin and coriander seeds briefly in a dry pan before grinding to intensify their aromatic oils and deepen the salad's complexity.
- Acid Balance Magic 🍋Zest the lime before juicing, and add the lime juice gradually to control the acidity, tasting as you go to achieve the perfect bright, balanced dressing.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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