Lentil Salad with Pomegranate and Walnuts
The key to creamy but firm lentils lies in the relationship between legume and salt.
Keywords
- Side Dishes
- Fruit
- Salads
- Beans
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Mixing bowl
- Colander
- Oven
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Spoon
Ingredients
- 1 cup lentils, picked over and rinsed
- Salt
- pepper
- 2 cups water
- 2 cups low-sodium chicken broth
- 5 garlic cloves, lightly crushed
- 1 bay leaf
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 shallot, minced
- 1/4 cup chopped fresh cilantro
- 1/3 cup walnuts, toasted and chopped coarse
- 1/3 cup pomegranate seeds
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