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Oriental "Jewel Lentil Salad" made from beluga lentils with apricots, mint, and pomegranate seeds

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Ingredients for 8 servings:

  • 500 g beluga lentils
  • 1 onion(s)
  • 130 g apricot(s), dried
  • 1 small pomegranate
  • some mint leaves to taste
  • 15 black olives, pitted
  • 2 tsp cumin
  • 5 tbsp pomegranate syrup, Turkish, sour
  • 1 small chili pepper(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegan, vegetarian, healthy and delicious

Cook the beluga lentils according to the instructions until al dente. Chop the apricots into small pieces and add them to the warm lentils. Dice the onion and sauté in olive oil until translucent, then add them to the lentils. Slice the olives into small rings, add the shelled pomegranate seeds, chopped chili, cumin, chopped mint, salt, and syrup to the mixture, and stir to combine. The salad tastes great served lukewarm or chilled.

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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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