Power to the Pom
One of my favorite things to do at the grocery store is to walk through the produce department, select a fruit or vegetable that I typically bypass, and find a way to incorporate it into a meal. This week a shiny red pomegranate caught my eye so I put it to good use in a sweet and savory lentil salad, the recipe for which I’ve shared below.
A few years ago, pomegranates were the power food du jour. People couldn’t get enough of this versatile fruit which was popping up in everything from juice to tea, supplements and even popsicles. As these things go, the pomegranate’s popularity faded a bit as all hail went to kale. Since fall is pomegranate season, I’d like to turn the spotlight back onto these gorgeous garnet globes that pack a powerful punch of Vitamin C, fiber and antioxidants.
This recipe for lentil salad with pomegranate seeds was inspired by some of the dishes I’ve made from the Ottolenghi cookbook, Plenty. It’s is a delicious mix of sweet and savory flavors, fresh herbs and feta. I typically add nuts or seeds to my salads for an extra layer of texture, but the crunch from the pomegranate seeds is equally as satisfying and nutritious.
- 2 cups green lentils
- 2-3 T. chopped parsley
- 1-2 T. chopped mint
- 2 T. crumbled feta
- Seeds scraped from ½ of a pomegranate
- 3 T. olive or walnut oil
- 1 T. white wine vinegar or white balsamic vinegar
- 2 t. Dijon mustard
- 1 T. finely chopped shallot
- 1 t. honey
- S+P to taste
Prepare lentils according to package directions. Let cool. In the meantime, prepare dressing. Toss cooled lentils with remaining ingredients and dressing. Enjoy chilled or at room temperature. Double this recipe and enjoy for lunch or dinner the next several days!