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Ingredients
Asian Pomegranate Salad
- Ingredients
- 300 grams Lentils
- 600 milliliters Vegetable broth
- 1 bay leaf
- 1 Red onion
- 1 pomegranate
- 2 small Apple
- ½ lemon (juiced)
- 2 thyme
- 1 handful parsley
- 2 Tbsps apple cider vinegar
- 1 tsp Agave syrup
- salt
- freshly ground peppers
- 4 Tbsps olive oil
Rinse lentils in a colander. Boil broth in a saucepan, add lentils and bay leaf. Simmer over low heat for about 40 minutes (or according to package directions). Then drain and cool. Remove bay leaf.
Peel onion and cut into fine strips. Cut pomegranate in half and remove seeds. Rinse apples, remove core, cut into quarters and then cut into thin sticks or coarsely grate. Mix apples in a bowl with 1-2 tablespoons lemon juice. Rinse thyme, shake dry and place a few sprigs aside for garnish. Pluck leaves from remaining thyme stems. Rinse parsley, shake dry and chop leaves. Mix vinegar in a bowl with agave syrup, lemon juice and oil and season with salt and pepper. Mix lentils in a bowl with onion, pomegranate seeds, apples and thyme. Add dressing, mix and let salad rest in a cool place for at least 30 minutes. Garnish if desired with parsley and thyme and serve.