I had been in a conference and training for 12 hours a day for a full 5 days and was yearning for fresh food, sunshine and exercise. The food part was easy, a large bowl of lentil salad with pomegranate molasses and cumin and lots of fresh herbs.
This is a quick and easy salad, once the lentils are cooked. You will love it.
Similar recipes include Horse Gram Salad with Feta and Tomatoes, Puy Lentil Stew with Eggplant, Spicy Beluga Lentils, Brown Lentil Sprouts Sundal, Puy Lentils with Asparagus and Watercress, and Easy White Bean Salad.
Black or Green Lentil Salad with Pomegranate Molasses
360g Puy Green lentils or Beluga Black lentils, rinsed and cooked in salted water until soft but not mushy
2 Tblspn extra virgin olive oil
juice 0.5 lemon
1 Tblspn pomegranate molasses
0.5 tspn roasted, crushed cumin seeds
0.25 cup walnut pieces
3 spring onions (shallots), sliced finely
a handful of flat-leaf parsley or coriander leaves, chopped
freshly ground pepper to taste
Drain the cooked lentils well, then transfer them to a bowl, drizzle with olive oil and lemon juice, and cool to room temperature.
Drizzle with the pomegranate molasses and add the cumin seeds and toss well. Add the remaining ingredients and mix again.
Taste, adjust lemon juice, oil and seasoning if necessary. Serve and enjoy.
recipe notes and alternatives
I sometimes add a pinch or so of berbere to add some warmth.