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Lentil salad with pomegranate served
Earthy lentil salad contrasted with crunchy walnuts and juicy pomegranate seeds

Lentil salad with pomegranate and walnuts

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals Salads
Lentils aren't just for soups! In this salad, the earthy taste of lentils is counterpointed by the 'explosive' acidity of pomegranate and the oily crunch of walnuts. The balsamic-honey dressing ties it all together into a harmonious, sweet and sour experience.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 350 kcal
🌍 Cuisine Middle Eastern Fusion

Ingredients

Equipment Needed

  • Pot (for lentils)
  • Sieve
  • Mixing bowl
  • Whisk (for dressing)
  • Pan (for walnuts)

Allergen Information

⚠️ Nuts (Walnuts)

Instructions

1 ✓

If using dried lentils: cook until soft in salted water (approx. 20 mins), but be careful not to let them burst! Drain and let cool.

Tip: 'Puy' lentils or black lentils are best for salads because they hold their shape best.
2 ✓

Toast the coarsely broken walnuts in a dry pan for 2-3 minutes.

Tip: Toasting brings out the natural oils of the nut and makes it crunchy.
3 ✓

Make the vinaigrette: whisk the oil, vinegar, honey, salt, and pepper in a small bowl until you get a thick emulsion.

Tip: Honey also acts as an emulsifier, helping the oil and vinegar stay together.
4 ✓

In a large bowl, toss the cooled lentils, pomegranate, and dressing. Let stand for 10 minutes.

Tip: This marinating time allows the lentils to absorb the flavours of the dressing.
5 ✓

Just before serving, mix in the rocket, walnuts, and parsley.

Tip: If you add the rocket too early, it will collapse and get soggy from the vinegar and oil.

Recipe FAQ

How do I get pomegranate seeds out without splashing?
Cut it in half and break out the seeds under a bowl of water. The seeds sink, the peel floats to the top.

Ingredients

  • 100 g Dried lentils (or 200g tinned)
  • 100 g Pomegranate seeds
  • 60 g Rocket
  • 50 g Walnut halves
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Good quality balsamic vinegar
  • 1 tsp Honey (or maple syrup)
  • 0.5 tsp Salt
  • 0.5 tsp Pepper
  • 1 bunch Fresh parsley