Oriental jewel Lentil Salad Made from Beluga Lentils with Apricots, Mint and Pomegranate Seeds

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Salad
Cuisine European
Servings (Default: 8)

Ingredients

  • 500 g belua lentils
  • 1 onion (s)
  • 130 g apricot (s), dried
  • 1 small pomegranate
  • some mint leaves to taste
  • 15 olives, black, without stone
  • 2 teaspoons cumin
  • 5 tablespoon pomegranate syrup, Turkish, sour
  • 1 small chilli pepper (s)
Oriental jewel Lentil Salad Made from Beluga Lentils with Apricots, Mint and Pomegranate Seeds
Oriental jewel Lentil Salad Made from Beluga Lentils with Apricots, Mint and Pomegranate Seeds

Instructions

  1. Cook the beluga lentils al dente according to the instructions.
  2. Cut the apricots into small pieces and add to the warm lentils. Cut the onion into small cubes and sweat in olive oil until translucent, then add to the lentils. Cut the olives into small rings, add the pomegranate seeds, chopped chilli, cumin, chopped mint, salt and syrup to the mixture and stir in.
  3. The salad tastes lukewarm or chilled.

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