Warm Lentil Salad With Kale And Pomegranate

Source : Lightly Coat The Bottom Of A Medium Saucepan With Olive Oil And Heat Over A Medium High Flame Add Onion And Garlic And Saute About 3 Minutes Or Until ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : December 21, 2021

Step:

  1. Lightly coat the bottom of a medium saucepan with olive oil and heat over a medium high flame.

  2. Add onion and garlic, and saute' about 3 minutes or until fragrant and translucent.

  3. Add lentils, herbs, and a pinch of salt.

  4. Cover with water.

  5. Simmer about 25 minutes or until lentils are done.

  6. Discard the herb stems and drain any excess water.

  7. In a separate bowl combine shallots, vinegar, and oil, and season to taste with salt and pepper.

  8. Whisk all ingredients together and then pour the dressing over the warm lentils.

  9. Stir in kale ribbons and pomegranate seeds.

  10. Serve at room temperature.

  11. Garnish with chives or scallions.

  12. *This recipe makes about 6 3/4 cups.*


Ingredients

  1. 1 tbsp extra virgin olive oil
  2. 1 1/4 cup lentils (8 ounces), rinsed
  3. 1/2 onion diced
  4. 3 clove of garlic, diced
  5. 1 sprig of thyme
  6. 1 sprig of parsley
  7. 2 shallots, minced
  8. 4 tbsp of sherry vinegar
  9. 4 tbsp of extra virgin olive oil
  10. 1 pomegranate, seeded
  11. 6 to 8 kale leaves (I use dinosaur), sliced into thin ribbons (as thin as possible)
  12. 1 salt to taste
  13. 1 pepper to taste
  14. 1 small bunch of chives or a couple of scallions, thinly sliced

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