We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the cooked lentils, pomegranate seeds, parsley, mint, and diced tomato in a large mixing bowl.
Toast the sesame seeds in a dry skillet over medium heat until golden and fragrant. Let cool, then add to the mixture.
Whisk together the olive oil, lemon juice, salt, and black pepper in a small bowl to make the dressing.
Pour the dressing over the salad and gently toss until everything is well combined.
Want to keep this recipe for later? We can email it to you!
Use 3-4 g of salt, to taste.
About 23 g of protein for the whole portion.
Can I use a different type of lentil?
Yes, you can use brown, green, or black lentils for this recipe.
How do I toast sesame seeds?
Toast sesame seeds in a dry skillet over medium heat until golden and fragrant.
Can I prepare this salad in advance?
Yes, you can prepare the salad in advance, but add the dressing just before serving to maintain freshness.
What can I substitute for pomegranate seeds?
You can substitute pomegranate seeds with dried cranberries or chopped apples for a different flavor.
Is this dish suitable for vegans?
Yes, this dish is vegan-friendly.
