BELUGa BLACK LENTIL SALAD

Name: BELUGa BLACK LENTIL SALAD
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 cups beluga black lentils, rinsed and drained; 3 tablespoons butter (substitute vegetable oil); 1 teaspoon curry powder; 1/4 teaspoon cayenne pepper (to taste); 1/4 teaspoon black pepper (to taste); 4 cups low sodium chicken broth (substitute vegetable broth); 1 (15 ounce) can garbanzo beans, rinsed and drained; 1/2 cup red pepper, seeded and diced; 1/2 cup roma tomato, seeded and diced; 1/3 cup green onion, thinly sliced; 1 large avocado, pitted, peeled and diced; 1 tablespoon parsley (for garnish); 1/4 cup pomegranate molasses; 2 tablespoons olive oil; 2 tablespoons lemon juice

Submitted by clubfoody

"Full of fresh ingredients with a hint of spice, this is a fantastic side dish to serve with your fall & winter main courses! VIDEO https://www.youtube.com/watch?v=ZeQ3czrWKGU"

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photo by clubfoody

Ready In:: 40mins
Ingredients:: 15
Serves:: 6

ingredients

2 cups beluga black lentils, rinsed and drained
3 tablespoons butter (substitute vegetable oil)
1 teaspoon curry powder
¹⁄₄ teaspoon cayenne pepper (to taste)
¹⁄₄ teaspoon black pepper (to taste)
4 cups low sodium chicken broth (substitute vegetable broth)
1 (15 ounce) can garbanzo beans, rinsed and drained
¹⁄₂ cup red pepper, seeded and diced
¹⁄₂ cup roma tomato, seeded and diced
¹⁄₃ cup green onion, thinly sliced
1 large avocado, pitted, peeled and diced
1 tablespoon parsley (for garnish)
¹⁄₄ cup pomegranate molasses
2 tablespoons olive oil
2 tablespoons lemon juice

directions

Rinse lentils under cold water and remove any small pebbles; drain. In a 4-quart pot over medium heat, add butter. When melted, add lentils and stir until well coated. Add curry powder, cayenne pepper and freshly ground black pepper; stir to combine. Pour in broth and partially cover; bring to a boil. Reduce heat to medium and cook until lentils are tender about 20 minutes. Remove from heat and transfer into a mixing bowl; cool to room temperature.
.
Meanwhile, make vinaigrette by whisking pomegranate molasses, olive oil and fresh squeezed lemon juice together; set aside.
Add red pepper, tomatoes, green onions and avocado to the salad; gently toss to blend. Pour in vinaigrette and toss to coat. Either leave it at room temperature or chill for 1 hour. Just before serving, sprinkle with fresh chopped parsley. Makes 6 servings.

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RECIPE SUBMITTED BY

clubfoody

Canada

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