Lentil and Pomegranate Salad with Sumac Dressing

Instructions

1. 1

   Rinse the green lentils thoroughly under cold water.

2. 2

   In a large pot, combine the rinsed lentils with 1 L of water. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender but not mushy. Drain any excess water using a colander.

   ~30 min
3. 3

   While the lentils are cooking, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, lemon juice, sumac, salt, and black pepper until well combined.

   ~5 min
4. 4

   In a large serving bowl, combine the cooked and drained lentils, pomegranate seeds, chopped fresh parsley, chopped fresh mint, and finely diced red onion.

   ~3 min
5. 5

   Pour the prepared sumac dressing over the lentil mixture and gently toss to ensure all ingredients are evenly coated.

   ~1 min
6. 6

   Allow the salad to sit for at least 10 minutes before serving to allow the flavors to meld.

   ~10 min