Lentil salad with nuts and pomegranate

This salad makes me think of spring. The pomegranate seeds burst open when you bite into them with an explosion of sweetness, and the nuts give this salade a pleasant crunch. I like to take this salad on-the-go for lunch but it also serves very well for diner, maybe with a couple of fried poatatoes on the side.
lentils
Main Dish
30 Minutes
4 Persons
17-2-2018

Ingredients

For the salad

  • 175 g brown lentils
  • 1 small onion
  • 100 g brown almonds
  • 50 g pistachios
  • 50 g pomegranate seeds
  • 3 tbs olive oil
  • 1 tbs red wine vinegar
  • 1.5 cloves of garlic
  • 1 small hand of basil leaves
  • 0.5 tsp salt and 0.25 tsp pepper
  • iceberg lettuce

Instructions

  1. Cook the brown lentils in water until they have softened, for about 15 to 20 minutes.
  2. Roast the brown almonds in a dry pan.
  3. Dice the onion.
  4. Mix together in a bowl the lentils, nuts, onion and pomegranate seeds.
  5. Put the olive oil, vinegar, garlic, basil leaves and salt and pepper in a small food processor and mix until combined.
  6. Mix the dressing through the salad and bring to taste.
  7. Slice the iceberg lettuce into thin rings, arange them playfully on the plate and add the lentil salad on top. Now it's time to sit back and enjoy!