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lentil pomegranate salad

A bowl of salad with lentils, tomatoes, cucumber, radish, pita chips, pomegranate, and dressing.

Lentil pomegranate salad with crispy veggies, fresh herbs, crunchy pita crisps, and a velvety pomegranate-tahini dressing is a vegan flavor festival.

Ingredients

Scale

Salad lentils

  • 1 cup green or brown lentils
  • 2 teaspoon of dried thyme
  • 1 bay leaf
  • ½ teaspoon of salt (adjust if the broth is salted)
  • 3 cups of vegetable broth (or water)

Dressing

  • 2 tablespoons of tahini
  • 4 tablespoons of pomegranate molasses
  • 4 tablespoons of lime juice
  • 1 clove of garlic, minced
  • ½ teaspoon of salt (optional)

Salad ingredients

  • 1 small cucumber, cut lengthwise, then sliced
  • 1 small red onion, cut in half, then sliced thin
  • 1 cup radishes, sliced
  • 2 cups of cherry or grape tomatoes halved
  • 3 cups of iceberg or Romain lettuce, chopped or shredded
  • 1 pomegranate, seeds, and arils
  • ½ cup mint leaves roughly chopped or torn
  • ½ cup flat-leaf parsley, chopped
  • 23 pita bread, cut into bite-sized squares

Instructions

  1. Rinse the lentils and add them to a medium saucepan with 2 teaspoons of thyme, 1 bay leaf, ½ a teaspoon of salt (optional), and 3 cups of vegetable broth. Bring the lentils to a boil, then reduce the heat to simmering. Cover the saucepan, leaving the lid cocked so that a bit of steam can release. Cook the lentils until they are tender and the liquid is absorbed (about 20 minutes).
  2. While the lentils cook, pre-heat the oven to 4250 F. (2000 C.). Cut the pita bread into bite-sized squares or strips and add them to a baking tray. Bake the pita squares for 10 - 15 minutes or until they are crispy. Be sure to toss the pita squares so that they toast on both sides.
  3. Make the dressing by combining the tahini, pomegranate molasses, lime juice, garlic, and salt (if using) in a small bowl. If it is too thick, add more lime juice or water until you have a pourable dressing.
  4. Assemble the salad by combining the cucumber, radishes, red onions, tomatoes, lettuce, pomegranate, mint leaves, and chopped parsley. Mix in the cooked lentils, then garnish the salad with toasted pita squares.
  5. Add the dressing right before serving or place it in a small bowl as a side dish. Add the remaining pita squares in a small bowl for individual diners. 

Notes

  • The best substitute for pomegranate molasses for this recipe is 3 tablespoons of cranberry juice, 1 tablespoon of white balsamic vinegar, plus 1 teaspoon of date paste, sugar, or another liquid sweetener such as maple syrup.
  • Once dressed, the salad will stay crisp for several hours. If you don’t think you will eat it all, consider serving the dressing and pita crisps on the side. You can also make up individual salad plates for each person. 

Keywords: lentil pomegranate salad

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