October 9, 2015
1 cup cooked lentils (cook according to package directions)
1 cup pomegranate seeds*
salt, to taste
extra virgin olive oil, to taste
the juice of half a lemon
2 tbsp apple vinegar
1 tbsp rice malt syrup
1 tsp cumin powder
1 tsp coriander powder
a large handful of fresh parsley, cleaned and chopped
Combine the lentils and the pomegranate kernels in a medium-sized bowl.
In a separate bowl, combine the salt, olive oil, lemon juice, apple vinegar and rice malt syrup. Stir in the cumin and coriander, and pour over lentils and pomegranate.
Finish with the chopped parsley, toss to combine.
Serve slightly chilled or at room temperature.
Makes 2 servings.
*To remove pomegranate seeds from the skin:
Score 4 lines from top to bottom to quarter the pomegranate.
Submerge the pomegranate in a bowl of water and and pull apart the quarters, releasing the seeds with your hands.
The pith will float and the seeds will sink. Remove the pith and discard, then drain the seeds.