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Lentil salad with avocado and pomegranate

updated

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Ingredients for 4 servings:

  • 200 g mountain lentils
  • 1 onion(s)
  • 1 bunch of parsley
  • 50 ml lemon juice
  • 4 tbsp vegetable oil
  • 1 avocado(s)
  • 150 g pomegranate seeds
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan

Cook the lentils in lightly salted water according to the package instructions until al dente. Peel the onion, halve it, and slice it into thin strips. Wash and roughly chop the parsley. Drain the cooked lentils, rinse them in cold water, and let them drain. For the dressing, combine the lemon juice with the oil, salt, and pepper. Halve the avocado, remove the pit, and dice the flesh. Mix the lentils, dressing, onions, parsley, and avocado well and serve sprinkled with the pomegranate seeds. 353 kcal per serving

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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