Summary

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)

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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.